Chicken Thigh Spareribs


prep 0:10       total 0:35


4 servings



2 tbsp. 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
apple juice
2 tbsp. ketchup
1 tbsp. cider vinegar
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, more to taste
1/4 tsp. ground ginger
1 tbsp. cornstarch
1 tbsp. water


In a large skillet, heat oil. Add chicken and brown on both sides, for about 6-7 minutes. Set aside cornstarch and the 1 tbsp water. In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet. Bring to a boil, cover and reduce heat, simmer for 20 minutes. 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.

Author's Comments

This one is from 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. The kids like it too, and I'll bet you have most of the ingredients on hand already.

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