Ingredients
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2 tablespoons vegetable oil
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4 boneless skinless chicken thighs
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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 light brown sugar, packed
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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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1/2 teaspoon crushed red pepper flakes
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2 cloves garlic, minced
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1/4 cup green onion top, chopped
Instructions
- Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
- Combine juices in a large bowl.
- Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
- Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
- Uncover chicken and stir in cornstarch mixture.
- Cook, stirring occasionally, 5 minutes or util sauce is thickened.
- Serve on a bed of rice topped with the green onions.