Adobo Chicken

Reduce the fat in this recipe by subbing chicken thighs with chicken breast.
  • Chicken thighs (can sub chicken breast as fats are low)
  • Rice – I prep mine in an instant pot
  • Bag of steamed Asian veggies
  • 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
  • chopped cilantro
  • chopped green onion
  1. Preheat oven to 375
  2. Steam onion in 1/8 cup of water, once liquid evaporates onions should be translucent
  3. Add sesame oil and brown onion
  4. Add garlic
  5. Put chicken in oven- 25 mins each side, skin side down first.
  6. Add remaining sauce ingredients and simmer for 30ish minutes
  7. Add corn starch (dissolve in a little water first) and continue to stir/simmer sauce until thick consistency 
  8. For extra crispy skin, broil chicken for 3-5 minutes
  9. Serve over rice with cilantro and green onion; makes about four servings
For 4 oz chicken with ¼ of sauce (does not include rice)
  • 350 Cals
  • 32P
  • 8C
  • 21F
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