Breakfast, dinner, Main Course
Breakfast, Chicken, Dinner, Meat, Silog
Boneless, skinless chicken thighs
Optional: 1/4 cup sugar
Chop chicken into 1-1.5 inch chunks
In the container you will marinate the chicken in (I use a glass tupperware) combine remaining ingredients and mix until well combined.
Add chicken to the marinade. Marinate for at least 8 hours, preferably overnight.
Heat a 12" skillet over medium heat.
Pour the chicken into the skillet, along with the marinade.
Boil the chicken in the marinade until the sauce is reduced and the chicken is cooked through. Increase heat to medium high. Add 2 tbsp of canola oil and brown the chicken.
Once chicken is sufficiently browned, transfer to serving container. Chicken can be stored in the refrigerator for up to 5 days.
Egg Marks the Spot