Recipe

Braised And Barbecued Chicken Recipe

Add Step-by-Step Photos	Cheric / All my dishes 1 year, 8 months ago I found this recipe a few years ago in a Southern Living magazine. It became a requested favorite quickly in my house. Even my two picky kids love it! Prep:14m Cook:50m Servings:4	Cheric
	chicken

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Ingredients

2 T vegetable oil

8 bone-in chicken thighs, skinned (about 2 lbs) (I just cut up boneless, skinless chicken breasts instead).

1/2 cup orange juice

1/2 cup pineapple juice (I have just bought the orange-pineapple juice instead and used one cup, and it works wonderfully).

1 T cornstarch

1/3 cup soy sauce

1/3 cup firmly packed light brown sugar

2 T minced fresh ginger

3 T cider vinegar

3 T ketchup

1/2 tsp dried crushed red pepper

2 garlic cloves, minced

2 regular-size bags white rice, uncooked

1/4 cup chopped green onions

Directions

Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.

Combine fruit juices in a large bowl. Stir together cornstarch and 1 Tablespoon juice mixture until smooth; set aside.

Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.

Prepare rice according to package directions. Keep warm.

Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.

Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with chopped green onions.

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