Ingredients
1/4 cup rice vinegar3 tablespoons reduced-sodium soy sauce2 tablespoons honey2 teaspoons canola oil4 boneless skinless chicken thighs (about 1 pound) 3 garlic cloves, minced1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground gingerToasted sesame seeds, optional
Preparation
In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides.
Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°.
Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.
