Makes 3 servings
- 6 chicken thighs small
- Unseasoned natural tenderizer
- 1/2 cup plum preserves
- 1/2 cup orange juice concentrate
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ginger ground
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot pepper sauce
- Green onion sliced
Remove skin from chicken thighs. Sprinkle chicken with tenderizer according to package directions.
In a small bowl, whisk plum preserves, orange juice, soy sauce, oil, ginger, mustard and hot pepper sauce until well blended.
Place chicken in a 10-inch skillet. Turn heat to high. Stir sauce and pour over chicken. Bring to a boil; reduce heat to medium-high, cover and simmer for 10 minutes. Reduce heat to medium, cover and cook 15 minutes longer or until tender and meat is not longer pink when cut along bone, turning several times. Add hot water if sauce gets too thick.
To serve, place chicken thighs on a platter; spoon sauce over and sprinkle with green onions. Garnish with a green onion brush if desired.