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Saucy Chicken

chicken - other

3-1/2 pound chicken thighs; about 8
2 teaspoons vegetable oil
----SAUCE----
1/2 cup white vinegar
3 tablespoons sauce
3 tablespoons liquid honey
1 teaspoon minced gingerroot; optional
1/2 teaspoon hot pepper sauce
2 cloves garlic; minced
1 tablespoon cornstarch

Remove skin and visible fat from chicken. In nonstick skillet, heat oil over medium heat; brown chicken for about 5 minutes per side. Drain off fat. Sauce: Whisk together vinegar, soy sauce, honey, ginger (if using), hot pepper sauce and garlic. Pour over chicken. Cover and cook for 15 minutes or until juices run clear when chicken is pierced. Dissolve cornstarch in 2 tablespoons water; stir into sauce and bring to boil. Cook, stirring, for about 2 minutes or until thickened.

Contributor: Canadian Living - April, 1998

Yield: 4 servings

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