ASIAN CHICKEN "SPARERIBS"

Asian chicken

Provided by sherry monfils

Categories Chicken

Time 35m

Number Of Ingredients 11

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1 Tbsp canola oil
2 lb boneless, skinless chicken thighs
3/4 c plus 1 tbsp water
1/4 c light soy sauce
1/3 c light brown sugar
3 Tbsp ketchup
2 Tbsp apple cider vinegar
1 tsp minced garlic
1/4 tsp ground ginger
1 Tbsp cornstarch
cooked white rice

Steps:

1. In lg skillet, over meg-high heat, heat oil until hot. Add chicken and brown on all sides. In bowl, whisk together 3/4 cup water, soy sauce, brown sugar, ketchup, vinegar, garlic and ginger.
2. Stir sauce into skillet. Bring to a boil. Cover, reduce heat to low. Simmer 15 mins, turning chicken over occasionally. In small bowl whisk together remaining water and cornstarch. Stir into chicken and sauce.
3. Cook until thickened. Serve over hot rice.