1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs or 5 boneless skinless chicken breasts
In a small saucepan over
low heat, combine all the ingredients except for chicken. Let simmer,
stirring frequently, until sauce thickens and bubbles.
Cook in a preheated oven of 425 degrees for an hour flipping chicken pieces over after 30 minutes. Can also toss in crock pot.
Serve with rice or noodles.
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