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Simmered Chinese Chicken (Aubrey Shaw)

-1 T oil
-chicken thighs, enough for your family, or a couple chicken breasts or tenders, diced into bite size pieces
1/3 c soy sauce
1/3 c brown sugar
1/2 c water
1 T ketchup
1/4 c apple juice
dash of red pepper
1 clove of crushed garlic
2 T cornstarch mixed into 2 T water (if using thighs, wait to add this until the end)

If using thighs, skin and trim them if needed. Heat oil in skillet. Brown chicken in oil, on both sides.
Mix all the other ingredients and pour over chicken and bring to a boil. Reduce to a simmer and cover, cooking for 35-45 min for thighs, turning the chicken twice. For pieces, leave uncovered and cook 10-15 minutes, stirring occasionally to avoid sticking.
If using thighs, remove the chicken and add cornstarch mixture to thicken juices, then pour over chicken. If you did pieces and mixed it in the beginning, the juices will have already thickened.
Top with sesame seeds and serve over rice.