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Export 8 ingredients for grocery delivery
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
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