| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, 1988 dccc, 1st | 4 | Servings | |
INGREDIENTS
| 8 | Thighs, chicken, skinned, broiler/fryer type | |
| 1/4 | c | Vinegar, white |
| 3 | tb | Soy sauce |
| 2 | tb | Honey |
| 1/4 | ts | Ginger |
| 2 | tb | Oil, peanut |
| 10 | lg | Garlic, cloves, chopped |
| 1 | ts | Pepper, red, crushed |
INSTRUCTIONS
Mix vinegar, soy sauce, honey, and ginger together in a small bowl; set aside. Heat the oil in a large fry pan over medium-high heat. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Add garlic and red pepper; cook, stirring, 2 to 3 minutes. Add vinegar mixture; cover and cook for about 15 minutes or until the chicken is fork tender. Uncover, cook about 1 to 2 minutes more or until the sauce is slightly thick. Serve with rice. Cook: Muriel Brody, Rhode Island Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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