Shanghai Market Chicken

Delicious! And almost as simple as coke chicken. Just more ingredients for this flavorful and yet not at all hot dish.

Ingredients

• 8-12
  chicken parts (about 2 1/2 pounds total)
• 2
  tablespoons Chinese five-spice powder
• 1
  tablespoon vegetable oil
• 1/4
  cup dry white wine or chicken broth
• 1/3
  cup thinly sliced, peeled fresh ginger (or pickled)
• 1/4
  cup reduced-sodium soy sauce
• 2
  tablespoons hoisin sauce
• 2
  tablespoons frozen orange juice concentrate
• 2
  tablespoons honey
• 1
  clove garlic, thinly sliced

Directions

1. Remove any skins. Place chicken pieces in a large bowl. Sprinkle with five-spice powder; toss to coat.
2. In a 12-inch skillet heat oil over medium-high heat. Add chicken; cook about 10 minutes or until brown on both sides. Drain off fat.
3. For sauce, in a small bowl combine wine, ginger, soy sauce, hoisin sauce, orange juice concentrate, honey, and garlic. Pour sauce over chicken.
4. Bring to simmering. Cook, covered, for 5 minutes, stirring once. Cook, uncovered, about 15 minutes more or until sauce is slightly thickened, stirring occasionally.
5. Garnish with sesame seeds and scallions.
   

*Add big chunks of red pepper (or other veggies) after adding sauce. I think onion, broccoli, and/or snow peas would also work great. Just let them cook outside of or in the sauce.