Step 1

In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar

Step 2

Add the chicken and toss to coat

Step 3

Cover the bowl and place it in the refrigerator for at least one hour, and up to three

Step 4

In a large skillet over medium-high heat, warm the canola oil until glistening

Step 5

Add the chicken (letting as much marinade drip off as possible) to the pan

Step 6

Brown the chicken thighs on both sides, about 6 minutes total

Step 7

Add the remaining marinade to the skillet and bring to a boil

Step 8

Lower the heat to medium or medium low to maintain a heavy simmer for 10 minutes

Step 9

Flip the chicken thighs

Step 10

Simmer, stirring occasionally, until the sauce has reduced by half and is beginning to thicken, about 10 more minutes

Step 11

When the chicken thigh reads 165°F on an instant-read thermometer, remove from the heat.Serve the chicken thighs over cooked rice, sprinkled with green onions