Ingredients
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2 tablespoons vegetable oil
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8 bone-in skinless chicken thighs (or use boneless)
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1/2 cup orange juice
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1/2 cup pineapple juice
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1 tablespoon cornstarch
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1/3 cup soy sauce
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1/3 cup firmly packed light brown sugar
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2 tablespoons minced fresh ginger
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3 tablespoons cider vinegar
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3 tablespoons ketchup
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1/4-1/2 teaspoon dry crushed red pepper
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2 garlic cloves, minced
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4 cups cooked rice, kept warm
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1/4 cup chopped green onion, green tops only
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
- Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
- Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.