Asian-Glazed Chicken Thighs

What I cooked one year ago on this day: Asian Flank Steak

Asian Noodle Salad

Recipe

1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned
Cooking spray
1/2 teaspoon salt
DSC_0096-1

Combine vinegar,
DSC_0097-1

soy sauce,
DSC_0098-1

honey,
DSC_0099-1

sesame oil, chile paste,
DSC_0103-1

DSC_0104-1

DSC_0105-1

and garlic,
DSC_0107-1

stirring until honey dissolves.
DSC_0109-1

Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour,
DSC_0110-1

turning occasionally. Remove chicken from bag, reserving marinade.

Preheat oven to 425°.

Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste.
DSC_0148-1

Bake an additional 10 minutes; baste.
DSC_0150-1

Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

DSC_0153-1

Pan-Seared Five-Spice Tilapia with Hot Orange-Ginger Sauce

My camera is not fixed yet, but I was able to get a loner until mine is fixed! I am SO glad I was able to get a loner!!!! Now I can take pictures! Oh how I have missed my camera!

Untitled

So here it is…my new kitchen!
DSC_0011-1

We are all moved into our new apt, and I am loving all the cabinet space I have in my new kitchen! I can store most of all my kitchen stuff, Most…not all!

I have room for ALL my spices!
DSC_0042-1

Life is good!

So I got this recipe from a Cuisine at home magazine Issue 73, Page 35

1/2 tsp. Chinese Five-Spice Powder
1/4 tsp. salt
1/4 tsp. cayenne pepper
3 Tbsp. vegetable oil divided
1 lb. Tilapia fillets (4-6)
2 Tbsp. minced scallions

For Hot Orange-Ginger Sauce
1/4 cup orange marmalade
1/4 cup fresh orange juice
DSC_0060-1

2 Tbsp. rice vinegar
1 Tbsp. minced fresh ginger root
1/2 tsp. red pepper flakes
1 tsp. minced garlic
1 Tbsp. vegetable oil
salt to taste
DSC_0050-1

for the fish:
Mix five spice powder, salt, and cayenne pepper
DSC_0055-1

with 2 Tbsp. oil in a small bowl.
DSC_0056-1

DSC_0057-1

DSC_0058-1

Pat filets dry;
DSC_0059-1

brush both sides with spice mixture.
DSC_0073-1

DSC_0074-1

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat until skillet is lightly smoking. Add fillets;
DSC_0080-1

DSC_0081-1

saute 3 minutes on each side.
DSC_0083-1

Sprinkle with scallions. Serves with Hot Orange-Ginger Sauce.

For the Hot Orange Ginger Sauce

Whisk marmalade,
DSC_0062-1

orange juice,
DSC_0063-1

vinegar,
DSC_0065-1

ginger root,
DSC_0067-1

DSC_0068-1

DSC_0069-1

and pepper flakes
DSC_0070-1

DSC_0071-1

together in a small bowl.
DSC_0072-1

Saute garlic in saucepan with oil over medium-high heat for 30 seconds.
DSC_0076-1

Add marmalade mixture and simmer,
DSC_0078-1

DSC_0079-1

stirring continuously, until sauce thickens, about 5 minutes. Season with salt.

DSC_0085-1

DSC_0087-1

DSC_0088-1

Dinner is served!

DSC_0090-1