Hoisin Sesame Chicken

Browning the chicken and the veggies before baking adds a great depth to their flavor. Plain white rice is a welcome clear canvas backdrop to this flavorful saucy baked chicken.

4 chicken thighs, trimmed of excess fat

1 onion, sliced (I used half red, half yellow)

2 carrots, cut into 1-inch pieces

2 stalks celery, sliced

3 cloves garlic, thinly sliced

Hoisin Sesame Sauce:

2 Tbsp hoisin sauce

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp seasoned rice vinegar

dash crushed red pepper flakes, or chili paste with garlic, to taste

1/4 cup pale dry sherry

toasted sesame seeds for garnish

Preheat oven to 375F. Brown the chicken on both sides in a dash of oil, in a large oven-going skillet.

Set chicken aside. Add veggies to skillet and cook about 5-8 minutes, until beginning to color and caramelize.

Add the garlic and cook another 2 minutes.

Whisk the sauce ingredients together in a small bowl. Nestle the chicken thighs in the veggie bed and pour the sauce evenly over everything.

Sprinkle thighs with sesame seeds.

Place skillet in the oven and bake for about 20 minutes, until the chicken is cooked through.

Serve chicken with saucy veggies and some rice, if desired. Serves 3-4.

Comments

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