Ingredients

The following ingredients have 6 Servings
  • 1 cup low sodium soy sauce
  • 1 cup light brown sugar
  • 1 cup water
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons cornstarch
  • Prepared rice, for serving

Instruction

  • In a bowl, whisk together the soy sauce, brown sugar, water garlic, onion, ginger, oregano and pepper.
  • Place the chicken in a 12-inch skillet. Pour the sauce mixture over the chicken and turn the stove to medium heat. Bring the mixture to a boil, then reduce to a simmer.
  • Cook the chicken, turning over once halfway through the cook time, until the chicken is cooked through, about 20 minutes.
  • When the chicken is done, remove it to a plate.
  • In a small bowl, combine the cornstarch with about 1 tablespoon of water, then add the cornstarch slurry to the sauce in the skillet. Whisk to combine and cook until slightly thickened.
  • Return the chicken to the skillet and turn the chicken to coat in the sauce.
  • Serve over rice, if desired.