Sometimes there are family favorite dishes that stand the test of time, and sometimes you have to experiment and mix them up a little to keep them fresh. This is one of the unique cases where both is true. My mom’s Chinese Chicken was a staple in our house growing up, and now it’s a staple in our home, but sometimes I like to play with the recipe and see how I can tweak it to keep the method but alter the flavor. This is one of my favorite versions — with maple and mustard, two of my favorite additions to almost any recipe.
- 4-6 boneless, skinless chicken thighs (trimmed)
- 1 medium or 2 small onions, sliced thinly
- 1/4 cup soy sauce
- 1/4 cup maple sugar
- 2 tablespoons yellow mustard
- 2 tablespoons sriracha
- water to cover
In a large pan on the stove, place onion slices and arrange the chicken thighs on top. Add soy sauce, sugar, mustard and sriracha, cover with water, place a lid on the pan, and turn the burner on high. Bring to a boil and lower to medium. Simmer 45 minutes or until chicken is fork-tender and liquid has formed a thin sauce; serve on white or brown rice, with a ladle or two of sauce on top.