Cooking Time: 25 min
What You'll Need:
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
3/4 cup plus 1 tablespoon water
1/4 cup soy sauce
1/3 cup packed light brown sugar
3 tablespoons ketchup
2 tablespoons apple cider vinegar
1 teaspoon chopped garlic
1/4 teaspoon ground ginger
1 tablespoon cornstarch
What To Do:
1. In a large skillet over medium-high heat, heat oil. Add chicken and brown on all sides, 5 to 7 minutes.
2. In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger; stir into chicken.
3. Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.
4. 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 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!