Sticky Asian Chicken

1. 1

   In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.

2. 2

   In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170u00b0. Remove chicken; keep warm.

3. 3

   Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.

* Per serving · 4 servings · Values may vary.

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