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Sticky Chicken Recipe

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This recipe for Sticky Chicken, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Edwards

Category:
Category:

Ingredients:  
Ingredients:  
16 boneless skinless chicken thighs
1/2 c barbecue sauce
1/4 c reduced sodium soy sauce
1/4 c red wine vinegar
1/4 c pure maple syrup or honey
1 tbsp chilli powder
1 tbsp Dijon mustard
1 tbsp grated ginger root
2 tsp minced garlic
1 tsp ground cumin
1 tbsp cornstarch

Directions:
Directions:
Preheat oven to 400. Spray a 9 x 13 pan with cooking spray. Arrange chicken thighs in a single layer.
To make sauce, whisk together remaining ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake uncovered, for about 40 minutes or until chicken is no longer pink in the centre.
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 with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about 1 minute.

Number Of Servings:
Number Of Servings:
8

 

 

 

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