Hoisin Chicken Thighs
Karen Bernards, McMinnville, OR
Serves 4 - 6
8 Foster Farms fresh chicken thighs, boneless and skinless
½ cup hoisin sauce
3 tbsps honey
1 tbsp finely grated fresh ginger
1 tsp salt
2 ½ cups cooked jasmine rice
1 mango, peeled and diced
¼ cup fresh cilantro, chopped
2 scallions, thinly sliced (green part only)
1 tbsp sesame seeds, toasted
Preheat oven to 400 F.
Spray baking sheet with cooking pan spray. Set aside.
In small sauce pan over medium heat, combine hoisin sauce, honey and ginger. Bring mixture to a boil; reduce heat to simmer. Cook until thickened, about 7 minutes, stirring as needed. If mixture gets too thick, add one tablespoon water. Reserve half of hoisin sauce in separate bowl.
Place chicken on prepared pan; sprinkle with salt. Place chicken in oven and cook 15 minutes. Remove chicken from oven and brush with hoisin sauce from sauce pan. Return chicken to oven and continue cooking until cooked through, about 10 minutes more. Remove from oven and brush with sauce from second bowl.
While chicken is cooking, mixed diced mango and cilantro into cooked rice. Place rice on serving platter; top with chicken. Sprinkle scallions and sesame seeds on top.