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Total Time
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  • Ingredients

  • Preparation

  • 8pieces Maple Leaf Prime RWA skinless chicken thighs
  • ¼cup sesame oil
  • 12 – 14 small cloves garlic, peeled
  • 8 to 10⅛ inch sliced pieces fresh ginger
  • ¼cup rice wine vinegar
  • cup lite soya sauce
  • 1tbsp dark brown sugar
  • 1cup fresh basil, chopped
  • 2red Thai chili peppers, stem removed and cut lengthwise – optional
  • Asian Quick Salad:
  • 2cups cabbage, thinly sliced
  • 2cups carrot, sliced on the bias
  • ¼cup green onion, sliced
  • 3tbsp Asian style dressing, prepared
  • Everything bagel seasoning – garnish
  1. Heat sesame oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side. Add garlic and ginger and cook stirring frequently for about another minute longer.
  2. Add soya sauce, vinegar. Allow to warm through for 1 to 2 minutes. Add brown sugar and stir well until dissolved.
  3. Cover and simmer chicken turning frequently for about 10 minutes or until an internal temperature of 165 degrees is reached.
  4. Add fresh basil to skillet and stir to combine. Serve immediately.
  5. Salad:

    Add cabbage, carrot, green onion and dressing into a large bowl. Toss to coat well. Garnish with seasoning.
Tips icon

Turn up the heat with optional red Thai chili peppers.

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