Ingredients
- 8 chicken thighs
- 4 garlic (cloves finely chopped)
- 475 gr rice (hot cooked)
- 120 ml lemon juice
- 120 ml sodium soy sauce (reduced)
- 50 gr sugar
- 40 gr brown sugar
- 30 ml water
- 1 gr ginger (ground)
Rinse chicken with cold water and pat dry with paper towels. In a large nonstick skillet, combine all ingredients except chicken. Cook over medium heat 3-4 minutes. Add chicken. Simmer 30 minutes or until done. Serve over hot cooked rice.
