Prep
30-60 MINS
Cook
30 MIN
Ingredients
1/2 cup
Cider vinegar
1/4 cup
Salt reduced soy sauce
2 tbsp
Soft brown sugar
2 tsp
Gregg's garlic granules
600 g
Boneless and skinless chicken thighs, cut in half
1
Red onion, sliced
1 cup
Water
2
Gregg's bay leaves (optional)
2 tsp
Gregg's cracked peppercorns
Instructions
Step 1
Whisk together cider vinegar, soy sauce, brown sugar and Gregg's Garlic Granules. Place chicken thighs in a non metallic dish and pour over the marinade. Cover and marinate for 30 minutes.
Step 2
Heat a dash of oil in a deep frying pan. Add the onion and cook over a medium low heat until softened. Add chicken and marinade into the pan. Add water, Gregg's Bay Leaves (if using) and Gregg's Cracked Peppercorns. Bring to the boil. Reduce heat and simmer for 20 minutes. Increase the heat and cook a further 10 minutes, until the chicken is cooked and sauce reduced until it coats the chicken. It will be thick and glossy.
Step 3
Serve with rice and your favourite vegetables.