Soy-Ginger Chicken

• 1/3 cup soy sauce
• 2 tablespoons dark-brown sugar
• 5 garlic cloves, thinly sliced
• 2/3 cup fresh cilantro, coarsely chopped, plus whole leaves for garnish
• 1 piece fresh ginger (about 2 inches), peeled and cut into thin strips
• 5 scallions, trimmed and thinly sliced on the diagonal (1 cup packed)
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground pepper
• 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
• 2 medium carrots, thinly sliced crosswise
• 1 cup plus 1 tablespoon water
• 1 tablespoon cornstarch
• Cooked rice, for serving (optional)

1. Preheat oven to 350F.
2. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper.
3. Add chicken and carrots; toss to coat, then stir in 1 cup water.
4. Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours.
5. Using a large spoon, skim off any fat from surface of cooking liquid.
6. In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water.
7. Ladle 1 cup cooking liquid into measuring cup; whisk to combine.
8. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.
9. Stir mixture into pot to combine.
10. Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
11. (Per Serving)(without rice)
12. Calories: 269
13. Fat: 8.5g (2.3g Saturated Fat)
14. Protein: 29.5g
15. Carbohydrates: 18.5g
16. Fiber: 2.1g

soy sauce, darkbrown sugar, garlic, fresh cilantro, fresh ginger, scallions, balsamic vinegar, ground coriander, ground pepper, chicken, carrots, water, cornstarch, rice

Taken from www.epicurious.com/recipes/food/views/soy-ginger-chicken-387530 (may not work)