Recipe: Asian Sticky Chicky
Description: I always use skinless, boneless chicken thighs for this.  The breasts are just to dry for this recipe.
Ingredients: [{"text": "1 tablespoon sesame oil"}, {"text": "2 -3 lbs boneless skinless chicken thighs"}, {"text": "2 garlic cloves, minced"}, {"text": "1/3 cup rice wine, NOT rice wine vinegar"}, {"text": "1/3 cup water"}, {"text": "1/3 cup reduced sodium soy sauce"}, {"text": "3 tablespoons brown sugar"}, {"text": "1/2 teaspoon Chinese five spice powder"}, {"text": "2 scallions, chopped on the diagonal for garnish"}]
Instructions: Heat sesame oil in a skillet over medium-high heat.
Add chicken thighs to the skillet.  Quickly brown on both sides.
Add all remaining ingredients except the chopped scallions.
Bring just to a boil.
Reduce heat.  Cover and gently simmer for about 30 minutes.
Remove lid and turn over thighs.  Continue to cook uncovered until sauce is a thick glaze.  This may take only a few minutes.  Careful not to let it burn.
Place on a platter or plates and sprinkle with the scallions.
