Chicken Thigh Spareribs(well, sort of, lol)

We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 8  skinless chicken thighs (I use boneless)
• 1⁄2 cup water
• 1⁄3 cup low sodium soy sauce
• 1⁄3 cup brown sugar, firmly packed
• 1⁄4 cup white wine or 1⁄4 cup  apple juice
• 2  tablespoons ketchup
• 1  tablespoon cider vinegar
• 2  cloves garlic, minced
• 1⁄2 teaspoon crushed red pepper flakes, more to taste
• 1⁄4 teaspoon ground ginger
• 1  tablespoon cornstarch
• 1  tablespoon water

Directions

1. In a large skillet, heat oil.
2. Add chicken and brown on both sides, for about 6-7 minutes.
3. Set aside cornstarch and the 1 tbsp water.
4. In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
5. Bring to a boil, cover and reduce heat, simmer for 20 minutes.
6. In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.