Ingredients and Weight:
- 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
- 1 cup low-sodium soy sauce
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 can (12 ounces) coconut milk
- 1/2 cup water
- 1 tablespoon cornstarch
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the chicken, soy sauce, vinegar, brown sugar, vegetable oil, onion, garlic, and ginger. Toss to coat and marinate for at least 15 minutes, or up to overnight.
- Heat a large skillet over medium heat. Remove the chicken from the marinade and sear until golden brown on all sides.
- Add the marinade to the skillet and bring to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- In a small bowl, whisk together the coconut milk, water, and cornstarch. Add to the skillet and stir until the sauce thickens.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Savory and sweet with a hint of tanginess
- Rich and creamy coconut-based sauce
- Tender and flavorful chicken
- Perfect for a party or special occasion
User Comments:
- "This is the best chicken adobo I've ever had! The coconut milk adds a delicious twist."
- "I love the combination of flavors in this dish. It's perfect for a special occasion."
- "The chicken is so tender and juicy. I highly recommend this recipe."
Special Precautions and Tips:
- If you can't find boneless and skinless chicken thighs, you can use bone-in, skin-on thighs and remove the bones and skin after cooking.
- If you don't have white vinegar, you can use apple cider vinegar or rice vinegar.
- Serve this dish with steamed rice or your favorite side dish.
