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Asian Glazed Chicken Thighs

Reviewed: Mar. 29, 2012
Amazing!!! The only change I made was to reduce the oil by half - because its such a strong flavor. I cut up 6 chicken breasts into small pieces and marinated for the night. I transferred chicken to a frying pan with a slotted spoon and cooked it on high. I made a second batch of marinade and boiled that in a pan. I then added some cornstarch/water mix to the marinade to thicken. Once the chicken started to brown, I poured the marinade over it and let it simmer for 5 mins. Served over rice ---- AMAZING! Thanks for sharing this.
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