Adobo Chicken
Reduce the fat in this recipe by subbing chicken thighs with chicken breast.

Ingredients
- Chicken thighs (can sub chicken breast as fats are low)
- Rice – I prep mine in an instant pot
- Bag of steamed Asian veggies
Sauce
- 2 large onions, sliced
- 1 Tbl sesame oil
- 4 cloves of garlic
- 9 Tbl low sodium soy sauce (can sub liquid aminos)
- 4 Tbl white vinegar
- 4 Tbl Splenda or other sweetener
- 2 tsp red pepper flakes
- 1 cup chicken broth (I use other half of can to make rice)
- 1 cup water
- 2 Tbl corn starch
Garnish
- chopped cilantro
- chopped green onion
Directions
- Preheat oven to 375
- Steam onion in 1/8 cup of water, once liquid evaporates onions should be translucent
- Add sesame oil and brown onion
- Add garlic
- Put chicken in oven- 25 mins each side, skin side down first.
- Add remaining sauce ingredients and simmer for 30ish minutes
- Add corn starch (dissolve in a little water first) and continue to stir/simmer sauce until thick consistency
- For extra crispy skin, broil chicken for 3-5 minutes
- Serve over rice with cilantro and green onion; makes about four servings
Macros
For 4 oz chicken with ¼ of sauce (does not include rice)
- 350 Cals
- 32P
- 8C
- 21F