Ingredients
2 pounds boneless skinless chicken thighs (approximately 6 thighs)
1/2 cup soy sauce (I use low sodium)
1/4 cup cider vinegar
1/2 cup sugar (white/regular)
1 clove garlic minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 Tablespoon cornstarch
Directions
Preheat oven to 400 degrees F. Spray a 9x9 baking dish with non-stick cooking spray then place chicken thighs evenly in dish, season with pepper.
In a small sauce pan over medium heat, add all of the sauce ingredients and whisk together. Allow to come to a simmer/bubbling, whisking often until sauce thickens.
When sauce is ready, pour evenly over chicken coating well (lift chicken so sauce gets underneath). Bake on middle rack of oven for approximately 45-50 minutes. Chicken should reach a safe 165°F before serving.
Serve chicken over rice with your favorite veggies - broccoli, green beans, carrots and more.
Notes/Tips
The original recipe calls for brushing the sauce on the chicken and then basting half way through baking. Over the years I found it easier and just as tasty to pour all the sauce over the chicken and just let it bake.
The original recipe also calls for double the amount of thighs (12) with the same amount of sauce above. I serve the chicken over rice with vegetables - my family loves to spoon the sauce over the chicken and vegetables. When I make a big batch (approximately 12 thighs), I always double the sauce. If you plan to make the chicken alone not served over rice, you can use 12 thighs with the sauce above.
Chicken breasts can be subbed for thighs.