INGREDIENTS
For the Marinade:
- 4 boneless, skinless chicken thighs
- 2 garlic cloves-minced
- 1/3 cup soy sauce
- 1/4 cup white or rice wine vinegar
- 2 fresh bay leaves or 3 dried
For the Cooking:
- 2 tablespoons (soy) vegetable oil
- 2 garlic cloves-minced
- 1/2 yellow onion-sliced
- 3/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon cracked black pepper
DIRECTIONS
For the Marinade:
- Mince garlic cloves.
- Mix soy sauce, vinegar, garlic and bay leaves.
- Add chicken and marinade to an airtight container and let sit for 2-24 hours.
For the Chicken:
- Heat oil on medium-high in a 10-inch pan.
- Pat chicken dry, add chicken thighs to the pan and brown for 4 minutes per side. Be sure to save the marinade for later.
- Remove browned chicken from the heat and drain any excess liquid.
- Add minced garlic, sliced onions and oil, if needed, to the pan and sauté until tender.
- Remove bay leaves from the marinade and add marinade, water, brown sugar, and black pepper to the pan of onions and garlic.
- Heat mixture until slightly thick.
- Once slightly thick, add chicken back to the pan, braise until cooked 15-20 minutes. Serve and enjoy.
