Ingredients
1 tablespoon canola oil6 boneless skinless chicken thighs (about 1-1/2 pounds)1/3 cup soy sauce1/3 cup white wine or reduced-sodium chicken broth3 tablespoons sugar3 garlic cloves, minced1 tablespoon cornstarch3 tablespoons water
Preparation
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm.
Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.
