Ken Hom'S Dead Easy Chicken

• 3/4 lb boneless skinless chicken thighs
• 1 tablespoon flour
• 1/2 cup fat-free low-sodium chicken broth
• 3 tablespoons rice vinegar
• 1 teaspoon Chinese five spice powder
• 5 garlic cloves, minced
• 2 tablespoons low sodium soy sauce
• 1/2 cup water
• 1 teaspoon canola oil

1. Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
2. Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
3. Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.

boneless skinless chicken thighs, flour, chicken broth, rice vinegar, spice powder, garlic, soy sauce, water, canola oil

Taken from www.food.com/recipe/ken-homs-dead-easy-chicken-155837 (may not work)