Yield: 4 servings
Measure | Ingredient |
---|---|
8 eaches | Thighs, chicken, skinned, broiler/fryer type |
¼ cup | Vinegar, white |
3 tablespoons | Soy sauce |
2 tablespoons | Honey |
¼ teaspoon | Ginger |
2 tablespoons | Oil, peanut |
10 larges | Garlic, cloves, chopped |
1 teaspoon | Pepper, red, crushed |
Mix vinegar, soy sauce, honey, and ginger together in a small bowl; set aside.
Heat the oil in a large fry pan over medium-high heat. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides.
Add garlic and red pepper; cook, stirring, 2 to 3 minutes.
Add vinegar mixture; cover and cook for about 15 minutes or until the chicken is fork tender.
Uncover, cook about 1 to 2 minutes more or until the sauce is slightly thick. Serve with rice.
Cook: Muriel Brody, Rhode Island Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94