Paula and I were looking for a light and easy recipe for dinner before we plunged into our big Christmas meals. We made this recipe back in October and it was very tasty. We ended up with extra glaze so we decided to use it for dinner tonight. Paula originally found the recipe in the October issue of Food Network magazine. It is called Sweet Soy-Glazed Chicken, and as I mentioned, we had already made the required soy-glaze, which I had made when we first enjoyed the recipe.

Preheat the oven to 450 degrees F. Mix the soy glaze with 2 tablespoons of rice vinegar and 2 cloves of grated garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl and then set aside.

Season about 1 pound of chicken thighs with salt and pepper. (Note: We used boneless chicken thighs so we just cooked them in the skillet. If you use bone-in chicken thighs, you will want to cook them in the oven as well.) Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.

We ate the chicken with some rice and sauteed broccoli and red pepper. It was an easy and tasty meal!
To make the soy glaze, start by whisking 2 teaspoons of cornstarch with 1 tablespoon of water. In a small saucepan, whisk 1/2 cup of soy sauce with 1/2 cup of sake, 1/2 cup of mirin and 1/2 cup of sugar. Bring to a simmer over moderate heat, stirring until the sugar is dissolved, about 2 minutes. Whisk in the cornstarch mixture and simmer until the sauce is slightly thickened, about 2-4 minutes longer. Transfer the glaze to a heatproof jar and let cool completely. This makes more than enough glaze for this recipe. Just keep the rest in the refrigerator to use again on another evening!