Korean-Style Chicken Ww - cooking recipe

Ingredients

2 scallions, chopped
3 tablespoons mirin, rice wine
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons low sodium soy sauce
2 teaspoons dark sesame oil, divided
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken thighs, 1/4 lb. each
1/2 cup reduced-sodium chicken broth, reduced sodium

Preparation

Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).
Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
Lift the chicken from the marinade and pat dry with paper towels.
Discard the marinade.
Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
Add the chicken and cook until lightly browned, about 2 minutes per side.
Add the broth; bring to a boil.
Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
Turn the chicken to coat in the liquid.