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Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 8 pieces Chicken Thighs, Skinless, Boneless
- 1 Tablespoon Canola Oil
- 1 whole Onion, Diced
- 3 cloves Garlic, Minced
- 6 Tablespoons Soy Sauce, Low Sodium
- 4 Tablespoons Water
- 3 Tablespoons Rice Wine Vinegar
- 3 Tablespoons Honey
- 1/2 teaspoons Black Pepper
- 1 whole Bay Leaf
- 3 cups Long Grain Rice, Cooked
Method
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken to the pan; saute 4 minutes on each side or until browned.
- Remove chicken from pan.
- Add onion to the pan; saute 3 minutes.
- Add garlic; saute 1 minute, stirring frequently.
- Return chicken to the pan.
- Add soy sauce and remaining ingredients except the rice; bring to a boil.
- Reduce heat to medium-low; cover and cook 10-12 minutes.
- Uncover and cook 15-20 minutes or until chicken is done and sauce thickens.
- If sauce is too runny, add more honey.
- If sauce is too thick, add water.
- Discard bay leaf.
- Serve over rice.
- Makes 4 servings (2 thighs each and sauce).
