Raisin-Ginger Soy Sauce Chicken
Rita tested this recipe and said she'd like more sauce; so go ahead and double the sauce if you like. It's a flexible recipe --if you know you like more garlic or ginger, measure generously.
Servings 4 to 6 servings
- 3/4 cup natural raisins
- 3/4 cup water
- 1/4 cup soy sauce regular or reduced sodium, per preference
- 1 Tbsp minced fresh ginger
- 1/4 tsp white pepper
- 1 Tbsp vegetable oil
- 1.75 lb boneless, skinless chicken thighs, or 2.5 lb, bone-in, skinless chicken thighs
- 3 cloves garlic, minced or sliced
- 1 whole star anise, optional
- 4 green onions, sliced for garnish
COMBINE raisins, water, soy sauce, ginger, and white pepper in a blender or food processor. Whirl
until well blended and nearly smooth.
HEAT oil in a deep 10-12-inch skillet or 4-5-quart saucepan over medium-high heat. Add
chicken and garlic. Lightly brown chicken, about 2 minutes per side.
POUR raisin sauce over chicken and turn pieces to coat in sauce. Add star anise if using. Reduce heat to medium.
Cover and simmer 15 minutes, stirring once to prevent sticking, until internal
temperature of chicken is 180°F for bone-in, or 165°F for boneless pieces.
REMOVE star anise if added. SERVE chicken and sauce over rice; garnish with green onion.
For quick look at prep method see video below. (Ingredient amounts are slightly different).