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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a delicious recipe. I always serve this dish with steamed stir fry veggies on the side and brown rice. Ingredients:
2 tablespoons oil |
3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine) |
3/4 cup pineapple juice or apple juice or use the leftover juice from canned fruit or a combination which suits your circumstances |
1/3 cup soy sauce |
2 tablespoons brown sugar |
2 tablespoons vinegar |
1/4 to 1/2 teaspoon dry ginger (i use 3/8 teaspoon) |
1 tablespoon minced garlic, or 1/2 teaspoon garlic powder |
cornstarch |
Directions:
1. Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown the other side too. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. If the liquid is too watery, then add about a tablespoon of cornstarch mixed with about 1/4 cup water and bring to a boil. The sauce will thicken for sure now! :) serve over rice.
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