Ingredients

The following ingredients have 4 Servings
  • 5 bone-in/skin on chicken thighs
  • 1/4 cup brown sugar (packed)
  • 1/4 tsp salt
  • 1 Tbsp ketchup
  • 1 Tbsp soy sauce
  • 3 Tbsp rice or cider vinegar
  • 1/2 cup pineapple juice ((or orange juice, chicken stock or water))
  • 1 tsp cornstarch
  • 1 large carrot (sliced)
  • handful fresh or frozen green beans
  • 1/2 small onion (sliced)
  • 1/2 tsp red bell pepper (diced (or 1/2 tsp. Sambal Oelek for a little heat or 1/2 a thai red pepper, finely diced for lots of heat!))

Instruction

  • Preheat oven 375 F.
  • Heat a bit of oil in a frying pan over medium-high heat. Cook chicken until golden brown on both sides, about 4-5 minutes per side. Remove chicken to a baking sheet and place in preheated oven for 20 minutes.
  • Meanwhile, clean out the frying pan and bring an inch or so of salted water to a boil over high heat. Add the beans and carrots and cook until just tender. Drain and set aside. While vegetables are cooking, mix together all the sauce ingredients in a small bowl and set aside. (*Alternately, you could cook the vegetables in a covered bowl in the microwave, if you prefer).
  • Heat a bit of oil over medium heat in the frying pan. Add the onion and red pepper and cook, stirring, until just softened. Add the sauce, vegetables and cooked chicken to the pan. Allow to simmer, stirring regularly, until sauce thickens.