Chicken Spareribs

Photo: flickr user visualdensity

Ingredients

2 pounds chicken thighs, skinned

2 tablespoons vegetable oil

1/2 cup water

cup soy sauce

cup firmly packed light brown sugar

1/4 cup apple juice

2 tablespoons ketchup

1 tablespoon cider vinegar

1 clove crushed garlic

1/2 teaspoon crushed red pepper

1/4 teaspoon ginger

1 tablespoon cornstarch

1 tablespoon water

Preparation

Heat oil in a non stick skillet over medium high heat. Add chicken and lightly brown on all sides, turning frequently, for about 6-7 minutes. Combine water, soy sauce, brown sugar, apple juice, ketchup, cider vinegar, garlic, red pepper and ginger in a bowl; add to chicken. Bring to a boil, cover. Reduce heat and simmer for 20 minutes.

In a small bowl blend cornstarch and water. Add to chicken and cook, stirring, until sauce thickens and glazes chicken pieces. Serve warm as an appetizer or as a main course over hot cooked rice. 4 servings.