Place 10 chicken thighs in 9x13 glass dish. (Or about six small-med chicken breasts) I used a cookie sheet
Combine sauce ingredients in quart saucepan and simmer until slightly thickened: (just a few minutes)
Combine sauce ingredients in quart saucepan and simmer until slightly thickened: (just a few minutes)
1 1/2 T cornstarch
1 1/2 T cold water
3/4 c sugar
3/4 c soy sauce
1/4 c + 2 Tbs apple cider vinegar
1 1/2 garlic clove, finely minced
3/4 t ginger
1/4 t + 1/8 t pepper
Pour sauce over chicken thighs and cover pan with foil.
1 1/2 T cold water
3/4 c sugar
3/4 c soy sauce
1/4 c + 2 Tbs apple cider vinegar
1 1/2 garlic clove, finely minced
3/4 t ginger
1/4 t + 1/8 t pepper
Pour sauce over chicken thighs and cover pan with foil.
Bake at 425 degrees for a total of 1 hour.
I used a frozen stir-fry mix.
Stir-Fry veggies to serve with: 1 Onion, 4 carrots, 1 pepper, 2 large bunches broccoli, 1 zucchini, 1 yellow squash, asparagus, etc.
After chicken is done. Serve over rice and veggies
After chicken is done. Serve over rice and veggies
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