1 (4 lb) chicken, cut apart (I used thighs and drums)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. catsup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 tsp toasted sesame seeds
Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.
To prepare, thaw the chicken overnight in the refrigerator. Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then, for 15 minutes on medium high.
Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium high. Remove the chicken to a platter.
Blend the cornstarch and the water and add to the remaining sauce. Microwave on high for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.
Note: This dish may be baked at 350°F for 1 hour, stirring once.
Kim's note: the marinade smelled INCREDIBLE when I made it, I think this one will be a winner.
Update: This was excellent! We decided that next time we make it we would debone the chicken and then throw it in. The marinade would be awesome in stir fries too. I cooked the chicken on a bed of uncooked rice in the oven and covered with foil for an hour. It was wonderful, the rice absorbed the sauce.
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