Asian Chicken Thighs


8 boneless, skinless chicken thighs
1/4 cup white vinegar
3 tbs soy sauce
2 tbs honey
2 tsp fresh ginger, grated
2 tbs peanut oil
10 cloves garlic, coarsely chopped
1 tsp red pepper flakes
rice for serving

This chicken thighs are cooked, in white vinegar, soy sauce, honey, garlic and ginger sauce.

  • Combine vinegar, soy sauce, honey and ginger in a small bowl and set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Add the chicken and cook for about 10 minutes or until browned on all sides.
  • Add garlic and red pepper and cook, stirring for 2-3 minutes.
  • Drain off any excess fat.
  • Add the vinegar mixture, cover and reduce heat and simmer for about 15 minutes or until the chicken is cooked through.
  • Uncover and cook for about 2 minutes or until the sauce has reduced and thickened.
  • Serve with noodles or white rice.




15 min


20 min


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