Ingredients (16)
- 3 tablespoons packed dark brown sugar
- 3 tablespoons water
- 2 ounces fresh ginger (about 1 [5-inch] piece), peeled and thinly sliced
- 4 medium garlic cloves, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
- 3 star anise pods
- 2 Thai red chiles, halved lengthwise
- 12 bone-in chicken thighs (about 4 pounds), skin removed
- 1 cup low-sodium chicken broth
- 1 medium red onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- Thai basil leaves or fresh cilantro leaves, for garnish
- Steamed brown rice or steamed white rice, for serving
Nutritional Information
- Calories736
- Fat50.85g
- Saturated fat13.81g
- Trans fat0.26g
- Carbs15.06g
- Fiber1.19g
- Sugar8.48g
- Protein52.67g
- Cholesterol296.35mg
- Sodium1173.11mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
The bubbling clay pots served at Asian restaurants are always enticing, especially when their lids are removed to reveal the steamy, savory contents. If you don’t have a clay pot at home, you can still make your own version in a Dutch oven. Serve this easy braised chicken with Sautéed Bok Choy and some steamed rice to soak up the flavorful sauce.
Game plan: The chicken can be marinated up to a day in advance.
Instructions
- 1Place the brown sugar and water in a large clay pot or Dutch oven with a tightfitting lid over medium-high heat, stirring until the sugar dissolves. Bring to a boil; add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles; and stir to combine. Remove the pot from the heat and let cool to room temperature, about 30 minutes.
- 2Add the chicken pieces and turn to coat in the marinade. Let sit at room temperature uncovered for 1 hour, or cover and marinate in the refrigerator for up to 24 hours.
- 3If covered, uncover the pot and place it over high heat. Add the chicken broth and onion and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour.
- 4Remove the chicken to a serving plate. Increase the heat to medium and simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes. Taste and season with salt and pepper as needed. Garnish the chicken with cilantro and serve with the sauce and steamed rice.
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