Directions

• Brush the canola oil onto the chicken thighs
• Heat up a pan over high heat, once hot add in the chicken and cook about 5 minutes on each side. Turn off the heat.
• In another pot, add the remaining 6 ingredients and stir while bringing to a boil over high heat. Once boiling, reduce heat to low and let sit for another 3 – 4 minutes.
• Add in the cornstarch slurry to the sauce and combine until it thickens.
• Plate the chicken and pour the sauce over it.
• Goes well with white or brown rice or vegetables!