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3 lb. chicken parts, skinned
1/2 c. plus 1 tbsp. water, divided
1/3 c. apple juice (no sugar added)
2 tbsp. reduced sodium soy sauce
2 tbsp. sliced scallion (green onion)
1 tbsp. ketchup
1 tbsp. firmly packed dark brown sugar
2 garlic cloves, minced
Dash ground red pepper, or to taste
1 tsp. cornstarch
2 tsp. sesame seed, toasted


Spray 5 quart saucepot or Dutch oven with nonstick cooking spray and set over medium heat; add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes. Transfer chicken to platter and set aside.
In 2 quart measure or small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well; pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan. Reduce heat to low and return chicken to pot; cover and cook until chicken is tender, 20-25 minutes. Transfer chicken to platter and keep warm, reserving liquid in pot.

Dissolve cornstarch in remaining tablespoon water and add to liquid in pot; cook, stirring frequently, until sauce is thickened, 3-4 minutes. Pour sauce evenly over chicken and sprinkle with toasted sesame seed. Makes 4 servings.

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