CHICKEN AND MARINADE
– 5-6 Boneless, Skinless Chicken Thighs
– 3 garlic cloves , minced
– 1/3 cup soy sauce , ordinary all purpose or light (NOT DARK)
– 1/3 cup + 2 TBS white vinegar
– 4 bay leaves (fresh) or 3 dried

FOR COOKING
– 2 TBS cooking oil , separated
– 3 garlic cloves , minced
– 1 small brown onion , diced
– 1 1/2 cups water
– 2 TBS brown sugar
– 1 TBS whole black peppercorns

DIRECTIONS:

1. Mix the marinade. Take 1/3c soy sauce, put it in a bowl. Take 1/3c+2TBS WHITE vinegar, put it in the same bowl. Add your 4 bay leaves and mince in 3 garlic cloves. Whisk that all up and add in the Chicken. Stick the bowl in the fridge for at least 30 mins. You can go over-night with this as well if you really want.
2. Heat 1 TBS oil in a skillet over high heat. Remove chicken from marinade (reserve marinade), give it a pat with a papertowl, doesn’t need to be completely dry, but we want the chicken to sear – and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
3. Remove chicken from the skillet and set aside.
4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
7. If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
8. Coat chicken in glaze then serve over rice!

Serving suggestion:
2 green onions sliced and sprinkled on top.
* In the picture, I served this with Coconut Basmati Rice (a MUST to soak up that sauce! and a side of Buttery Blistered Sugarsnap Peas with Cherry Tomatoes and Onions.