My mission: To cook 5 recipes from Cooking Light Magazine each month.
This is recipe 5 of 5 for the month.
This is recipe 5 of 5 for the month.
1 Dutch Oven
2 1/2 teaspoons dark sesame oil
5 skinless, boneless chicken thighs (as many as Mr. Perdue gives you)
1 chopped red onion (Cooking Light says 2 cups of onions but I'm not putting onions in a measuring cup)
1 cup fat-free, less-sodium chicken broth
1/3 cup Shaoxing (Chinese rice wine) or dry sherry
2 1/2 tablespoons minced peeled fresh ginger
3 tablespoons oyster sauce
2 tablespoons honey
4 garlic cloves, minced
1 bag of spinach
