• ½ cup cider vinegar
  • ¼ cup salt reduced soy sauce
  • 2 Tbsp soft brown sugar
  • 2 tsp Gregg's Garlic Granules
  • 600 g boneless and skinless chicken thighs, cut in half
  • 1 red onion, sliced
  • 1 cup water
  • 2 Gregg's Bay Leaves
  • 2 tsp Gregg's Cracked Peppercorns
  1. Whisk together cider vinegar, soy sauce, brown sugar and Gregg’s Garlic Granules. Place chicken thighs in a non metallic dish and pour over the marinade. Cover and marinate for 30 minutes.
  2. Heat a dash of oil in a deep frying pan. Add the onion and cook over a medium low heat until softened. Add chicken and marinade into the pan. Add water, bayleaves and Gregg’s Cracked Peppercorns. Bring to the boil. Reduce heat and simmer for 20 minutes. Increase the heat and cook a further 10 minutes, until the chicken is cooked and sauce reduced until it coats the chicken. It will be thick and glossy.
  3. Serve with rice and your favourite vegetables.

Top Tips

  • This recipe is freezer friendly. Allow cooked chicken to cool. Transfer to an airtight container and freeze - will freeze for up to 1 month.

The recipe photo is a serving suggestion. For photography purposes we’ve increased the quantity of the recipe.

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