- COOK TIME
- 25 Min
- READY IN
- 25 Min
What You'll Need:
- 1 tablespoon vegetable oil
- 2 pounds boneless, skinless chicken thighs
cup plus 1 tablespoon water
cup soy sauce
cup packed light brown sugar
- 3 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 teaspoon chopped garlic
teaspoon ground ginger
- 1 tablespoon cornstarch
What To Do:
In a large skillet over medium-high heat, heat oil. Add chicken and brown on all sides, 5 to 7 minutes.
In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger; stir into chicken.
Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.
In a small bowl, combine cornstarch and remaining water. Stir into chicken and cook until sauce has thickened. Serve immediately.
Be sure to serve over a bed of white rice to soak up all that yummy, sticky sauce!
Finish off this Asian-inspired meal with a plate of delicious Chinese Almond Rounds.
If you love chicken thighs for their delicious taste, convenience, and affordability, click here for more great recipes!
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