10Ingredients
260Calories
75Minutes

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup boiling water
  • 2 tablespoons chai tea (powdered mix)
  • 1/2 cup soy sauce
  • 1/2 cup cider vinegar
  • 4 cloves garlic (finely chopped)
  • 1 1/2 teaspoons ground ginger (fresh is good, too)
  • 1/2 teaspoon pepper
  • 2 pounds boneless chicken thighs

Directions

  1. Note: At the same time the chicken thighs are baking, start the rice in the KitchenAid® Multi-Cooker.
  2. Preheat oven to 425 degrees.
  3. In the KitchenAid® Electric Kettle, bring 1 cup of water to a boil. Add 2 tablespoons of chai mix; stir.
  4. Whisk together the cornstarch and cold water; add in soy sauce, vinegar, garlic, ginger, and white and black pepper and stir. Heat in a small saucepan over low heat, adding the 1 cup of boiling chai. Let simmer, stirring frequently until sauce thickens and comes to a boil.
  5. Wash chicken thighs and pat dry. Place on a foil-lined baking sheet. Brush the chicken with the sauce and turn the chicken thighs over; brush again.
  6. Bake for 15 minutes; turn the pieces over and bake another 15 minutes, or until done. Brush the chicken pieces with the sauce every 10 minutes.
  7. When the chicken is done, serve it with rice.
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NutritionView more

260Calories
Sodium41%DV990mg
Fat26%DV17g
Protein39%DV20g
Carbs1%DV4g
Fiber0%DV0g

PER SERVING *

Calories260Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat4.5g23%
Trans Fat
Cholesterol95mg32%
Sodium990mg41%
Potassium280mg8%
Protein20g39%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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