2 tablespoon cornstarch
2 tablespoon cold water
1 cup sugar
1 cup soy sauce
1/2 cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger
1/2teaspoon ground black pepper
12 - 14 skinless chicken thighs
Preheat oven to 220 degrees C. Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour in sauce.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.
adapted very slightly from Canadian Living
Pad Thai
1 box rice noodles
3/4 cup ketchup
6 tablespoons soy sauce
6 tablespoons lime juice
6 tablespoons Brown Sugar
3 tablespoon seasoned rice vinegar
3 teaspoon sesame oil
3 teaspoon veg oil
1 1/2 cup diced red onions
6 cloves garlic, minced
3 cup bean sprouts
1 1/2 cup grated carrots
3/4 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped peanuts
Cook noodles in boiling water until tender. Drain. Sauce: combine ketchup, soy sauce, lime juice, brown sugar, vinegar, & oil in bowl. Heat oil in wok. Add onions and garlic. Cook and stir until onions are tender, about 3 minutes. Add sauce and bring to a boil. Add cooked noodles, bean sprouts, carrot, green onions and cilantro. Mix well.
Adpated from Looney Spoons
