Asian Sticky Chicky - cooking recipe

Ingredients

1 tablespoon sesame oil
2 -3 lbs boneless skinless chicken thighs
2 garlic cloves, minced
1/3 cup rice wine, NOT rice wine vinegar
1/3 cup water
1/3 cup reduced sodium soy sauce
3 tablespoons brown sugar
1/2 teaspoon Chinese five spice powder
2 scallions, chopped on the diagonal for garnish

Preparation

Heat sesame oil in a skillet over medium-high heat.
Add chicken thighs to the skillet. Quickly brown on both sides.
Add all remaining ingredients except the chopped scallions.
Bring just to a boil.
Reduce heat. Cover and gently simmer for about 30 minutes.
Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
Place on a platter or plates and sprinkle with the scallions.