Cooking Thursday

 I tried a new chicken recipe last week and it was very good!   It goes together quickly in a skillet, and the sauce is oh, so good!  You were supposed to have scallions for a garnish, but I had none in the house.  It would have added nice color, but it still tasted scrumptious!
I will definitely be making this again.

Asian Caramel Chicken

5 boneless chicken thighs.  (You can do them whole or cut into cubes)
2 tablespoons vegetable oil
1/2 cup chicken broth
1 teaspoon minced garlic
1/3 cup light brown sugar
1/4 cup apple cider vinegar
1/2 cup soy sauce
2 scallions, thinly sliced, for garnish
Cooked rice

In large skillet, heat oil over medium high heat.  Season chicken with salt and cook until golden brown and cooked through.  Remove chicken to plate and set aside.
Return skillet to medium heat, add broth and scrape pan to get any browned bits into broth.  Stir in minced garlic and brown sugar.  Cook until mixture turns a deep amber, about 4 minutes.  Stir in vinegar and soy sauce.  
Bring to boil, whisking occasionally.  Allow to simmer, until mixture thickens.
Stir chicken back into glaze and heat through.
Serve over rice, garnish with scallions.