Source:

Lucky

Serves/Makes:4

Ingredients

• 3 lbs (1.4 kg). chicken parts, skinned
• 1/2 cup (125 ml) plus 1 tbsp (15 ml). water, divided
• 1/3 cup (80 ml) apple juice (no sugar added)
• 2 tbsp (30 ml). reduced sodium soy sauce
• 2 tbsp (30 ml). sliced scallion (green onion)
• 1 tbsp (15 ml). ketchup
• 1 tbsp (15 ml). firmly packed dark brown sugar
• 2 garlic cloves, minced
• Dash ground red pepper, or to taste
• 1 tsp (5 ml). cornstarch
• 2 tsp (10 ml). sesame seed, toasted

Preparation

• Spray 5 quarts (4725 ml) saucepot or Dutch oven with nonstick cooking spray and set over medium heat.
• Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4 to 6 minutes.
• Transfer chicken to platter and set aside.
• In 2 quarts (1900 ml) measure or small mixing bowl combine 1/2 cup (125 ml) water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well.
• Pour into pot and cook over medium heat for 1 to 2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.
• Reduce heat to low and return chicken to pot.
• Cover and cook until chicken is tender, 20 to 25 minutes.
• Transfer chicken to platter and keep warm, reserving liquid in pot.
• Dissolve cornstarch in remaining tbsp water and add to liquid in pot.
• Cook, stirring frequently, until sauce is thickened, 3 to 4 minutes.
• Pour sauce evenly over chicken and sprinkle with toasted sesame seed.

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