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

Combine vinegar,

soy sauce,

honey,

sesame oil, chile paste,

and garlic,

stirring until honey dissolves.

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

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.

Bake an additional 10 minutes; baste.

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

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!

So here it is…my new kitchen!

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!

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

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

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

with 2 Tbsp. oil in a small bowl.

Pat filets dry;

brush both sides with spice mixture.

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

saute 3 minutes on each side.

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

For the Hot Orange Ginger Sauce

Whisk marmalade,

orange juice,

vinegar,

ginger root,

and pepper flakes

together in a small bowl.

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

Add marmalade mixture and simmer,

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

Dinner is served!