I love this recipe. I know it's also in the Taste of Home cookbook, basically called "oriental chicken," except it's made with bone in chicken thighs with the skin removed - seared in a nonstick pan for about 15 minutes and then cooked in the sauce for about 25-30 minutes, turning them every so often. I think the dark meat of the thigh holds up to longer cooking times better (also with the bone in). Love the sauce though!
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I love this recipe. I know it's also in the Taste of Home cookbook, basically called...