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Ingredients:

  • 2 lbs chicken thighs, bone in skin on preferred

  • 1 cup soy sauce

  • 3/4 cup chicken stock

  • 2/3 cup pineapple juice

  • 1/4 cup vinegar

  • 1/2 cup brown sugar

  • 2 tbsp minced garlic

  • 1.5 tbsp minced ginger

  • 2 cups cooked rice for serving

  • 1 tbsp sliced green onion for garnish

Method:

In a large mixing bowl add:

  • Soy sauce

  • Chicken stock

  • Pineapple Juice

  • Rice wine vinegar or white vinegar

  • Brown Sugar

  • Blend the mixture thoroughly to dissolve all the sugar

  • Ginger

  • Garlic

In a high sided pot, pan or Dutch oven:​

  • Add 1 tbsp olive oil

  • Heat to medium high heat

  • Season the chicken with a bit of salt and pepper

  • Brown the chicken on both sides

  • Remove the browned chicken and set aside

  • Remove the excess fat

  • Add the marinade to the pot or pan

  • Bring to a simmer

  • Add the chicken back into the pot

  • Leave the lid off to help reduce or thicken the marinade into a sauce

  • After 15 mins turn the chicken over

  • After an additional 15 mins remove the chicken and set aside

  • Skim and remove the remaining bits of garlic and ginger

  • Check the consistency of the sauce should be a bit runny

  • Serve over rice and garnish with cut green onion

Watch the Tutorial:

If necessary to thicken the sauce:

In a small bowl :

  • Add 1 tsp cornstarch

  • Add 1 tsp water

  • mix until well combined 

  • add to the sauce and mix well and wait a minute.  Check consistency, repeat as necessary until desired thickness achieved

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