Ginger Honey Hoisin Chicken

This recipe appeared in our local newspaper's Foodie section which highlighted recent winners in this year's National Chicken Cooking Contest, held at the Culinary Institute of America - San Antonio. This little gem was submitted by Ruth Kendrick from Ogden, Utah and what drew me to trying it out myself was
a) it used thigh meat, I really don't have much passion for chicken breast meat
b) it had ingredients that were all on hand and I didn't have to do the mad dash to the grocery store
c) well, it just darn looked good.

Loved it! I like the sauce that it results in, so its a perfect pairing with white rice or noodles. I served mine up with plain rice stick noodles and blanched broccoli. The kids had seconds. C'mon now - that should be testament enough.

Ginger Scented Honey Hoisin Chicken Thighs - Ruth Kendrick - (as appeared in Houston Chronicle Flavor section)
1 Tbsp cooking oil
8 boneless,skinless chicken thighs
1/4 cup soy sauce
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup chicken broth
2 Tbsp grated fresh ginger
1/2 tsp pepper
1/4 cup toasted sesame seeds (I omitted, purely because I forgot)
1/4 cup sliced green onions

1. Preheat oven to 325 degrees
2.Add oil to a skillet big enough to hold allthe chicken. Over medium heat, add chicken and lightly brown on all sides.
3.In a small saucepan, mix soy sauce, honey, hoisin, chicken broth, ginger and pepper. Bring mixture to boil and simmer to reduce sauce (I preferred to have a little sauce to accompany the chicken, so I did not reduce much). Pour sauce over chicken to coat, and add to a baking dish.
4. Bake in oven for about 10-15 minutes, or until internal temperature is > 165 degrees.
5. Stir in sesame seeds and green onions, serve with plain white rice or noodles.(Because of the variety of sauces used, there wasn't a need to add salt, but add to taste if required...)