 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | canola oil | 14 7/8 | thighs, bone and skin removed | Chicken thighs, meat only | 26 2/3 | large | Onion, chopped | 62 1/2 | clove | garlic minced | 5 1/3 | cups | soy sauce, lite, (shoyu) | 2 1/3 | cups (8 fl oz) | water | 2 2/3 | cups | Vinegar, distilled | 1 1/2 | cups | honey | 2 1/8 | tablespoons | black pepper | 12 1/2 | leaves | bay leaf | 37 1/2 | cups | Rice, brown, long-grain, raw, cooked |
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Steps
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Sequence
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Step
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| | 1 | 1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. | | 2 | 2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice. |
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