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Sticky Chicky Recipe

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This recipe for Sticky Chicky is from ERIKA' S Friend's & Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 boneless, skinless chicken thighs(about 3 lbs)
1/2 c reduced-sodium soy sauce
1/4 c red wine vinegar
1/4 c liquid honey or maple sugar
1 tbsp chili powder
1 " dijon mustard
1 " grated ginger root(or ginger paste)
2 tsp minced garlic
1 tsp ground cumin
1 tbsp cornstarch
Directions:
Directions:
Preheat oven to 400ºF. Spray a 9 X 13 baking pan with cooking spray. Arrange chicken thighs in a single layer. Wisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with the sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat.Combine cornstarch and an equal amt of water in a small glass or bowl and mix until smooth. Add to sauce, stirring constantly until the sauce is bubbly and thick, about 1 minute. Pour sauce over the chicken and serve with either mashed potatoes or rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes to prepare
Personal Notes:
Personal Notes:
Family favorite recipe and it's healthy.

 

 

 

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