Tailgate Teri Sauce
\n1 tsp. minced fresh cilantro
\n\u00c2\u00bd tsp. Chinese five-spice powder
\n2 lb. chicken thighs, skinned and boned
\n1 tsp. cornstarch
\n2 tsp. water
\nGreen onions, chopped (optional garnish)
\nBean sprouts (optional garnish)<\/p>\n
Combine teri sauce, cilantro, and five-spice powder in a medium sauce pan. Bring to a boil, add the chicken, and simmer for 20 minutes or until tender. Remove chicken from sauce and set aside, tenting with foil to keep warm. Measure the sauce and return 1 C. to the pan. Blend the cornstarch and water. Bring the 1 C. sauce to a boil and stir in the cornstarch mixture to thicken into a glaze. Return the chicken to the pan and stir to coat well. Garnish with green onions and bean sprouts, if desired.<\/p>\n
Tailgate Teri Sauce:<\/p>\n
1 C. soy sauce
\nJuice of 1 medium orange
\n\u00c2\u00bd C. mirin (Japanese sweet rice wine)
\n\u00c2\u00bd C. water
\n\u00c2\u00bc C. packed brown sugar
\n1\u00c2\u00bd tsp. minced fresh garlic
\n1\u00c2\u00bd tsp. peeled and minced fresh ginger<\/p>\n
Combine all ingredients and blend well.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tailgate Teri Sauce 1 tsp. minced fresh cilantro \u00c2\u00bd tsp. Chinese five-spice powder 2 lb. chicken thighs, skinned and boned 1 tsp. cornstarch 2 tsp. water Green onions, chopped (optional garnish) Bean sprouts (optional garnish) Combine teri sauce, cilantro, and five-spice powder in a medium sauce pan. Bring to a boil, add the chicken, and simmer for 20 minutes or until tender. Remove chicken from sauce and set aside, tenting with foil to keep warm. Measure the sauce and return…<\/p>\n