Sweet-and-Spicy Chicken

Ingredients:

• 2 scallions, chopped
• 3 tbsp. mirin
• 2 tbsp. rice vinegar
• 2 tbsp. granular sugar or honey
• 2 tbsp. reduced-sodium soy sauce
• 2 tsp. Asian (dark) sesame oil
• 1/2 tsp. red pepper flakes
• 4 (1/4-lb.) boneless, skinless chicken thighs
• 1/2 cup reduced-sodium chicken broth

Makes 4 Servings (1 chicken thigh per serving)

1. Combine the scallions, mirin, rice vinegar, honey, soy sauce, 1 teaspoon of the oil, and the pepper flakes in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at lest 2 hours or up to overnight. 
2. Lift the chicken from the marinade and pat dry with paper towels. Discard the marinade. Heat the remaining 1 teaspoon oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 2 minutes on each side. Add the broth; bring to a boil. Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes. Turn the chicken to coat with the liquid. Cut the chicken into slices to serve. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Sweet and spicy chicken is quite delicious. Marinating the chicken takes a long process but the end result is delicious. The chicken is succulent and juicy. I highly recommend substituting honey in place of the sugar for a sweeter taste and a little lime juice and minced garlic to kick the flavor up a notch. I also highly recommend serving this chicken on a salad made of savoy cabbage, sliced carrots, thinly sliced radishes and a matchstick-cut Gala apple for a very filling dish.