Imperial Chicken
Elevate your weeknight dinner with this irresistibly flavorful Imperial Chicken recipe! Tender, bite-sized pieces of boneless, skinless chicken thighs are lightly coated in cornstarch for a perfectly golden sear before being simmered in a rich and savory sauce. The sauce, a harmonious blend of soy sauce, dark soy sauce, honey, fresh ginger, garlic, and Shaoxing wine, is balanced with just the right touch of sweetness and umami. Garnished with bright scallions and nutty toasted sesame seeds, this dish is perfect for pairing with steamed rice or stir-fried vegetables. With just 15 minutes of prep and simple cooking techniques, this quick yet indulgent recipe is ideal for busy nights or when you're craving a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (fresh, minced)
- 0.25 cup Soy sauce
- 2 tablespoons Dark soy sauce
- 3 tablespoons Honey
- 2 tablespoons Shaoxing wine (or dry sherry)
- 0.5 cup Chicken broth
- 1 teaspoon Sesame oil
- 2 stalks Scallions (thinly sliced, for garnish)
- 2 teaspoons Sesame seeds (lightly toasted, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with paper towels. Cut them into bite-sized pieces and season with salt and black pepper.
Place the cornstarch in a bowl and toss the chicken pieces in it until they are evenly coated. Shake off any excess cornstarch.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides, about 2-3 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and ginger. Sauté until fragrant, about 30 seconds.
Add the soy sauce, dark soy sauce, honey, Shaoxing wine, and chicken broth to the skillet. Stir well to combine and bring the mixture to a simmer.
Return the seared chicken to the skillet, making sure each piece is coated in the sauce. Lower the heat to medium-low and let the chicken simmer in the sauce for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the sesame oil and adjust seasoning with additional salt and pepper if needed.
Transfer the Imperial Chicken to a serving dish. Garnish with scallions and toasted sesame seeds before serving.
Serve hot over steamed rice or with stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.3 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
