Ingredients
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2 tablespoons olive oil
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8 skinless chicken thighs (I use boneless)
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1/2 cup water
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1/3 cup low sodium soy sauce
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1/3 cup brown sugar, firmly packed
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1/4 cup white wine or 1/4 cup apple juice
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2 tablespoons ketchup
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1 tablespoon cider vinegar
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2 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes, more to taste
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1/4 teaspoon ground ginger
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1 tablespoon cornstarch
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1 tablespoon water
Instructions
- In a large skillet, heat oil.
- Add chicken and brown on both sides, for about 6-7 minutes.
- Set aside cornstarch and the 1 tbsp water.
- In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
- Bring to a boil, cover and reduce heat, simmer for 20 minutes.
- In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.