About
Me-Oh-My, why haven't you tried this sooner? Oh-My Chicken Thighs may just be the best thing since sliced bread! Slow and steady, the browned chicken pieces are nestled in a sassy, sweet, pineapple-based sauce and cooked until fall-off-the-bone readiness (and until you can't be tempted with that beautiful aroma any longer)! We don't lie — add this to a bed of rice and Oh-My Chicken Thighs are the best and easiest way to make a meal so very exciting and delicious! It's the slice of tasty life you've been missing!
Ingredients
- 4 tablespoons cornstarch, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 1/2 pounds chicken thighs, skinless and boneless, cubed
- 1 tablespoon vegetable oil
- 1 (20-ounce) can pineapple chunks, reserving 1 cup of the juice
- 1/2 cup chicken stock
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 medium red bell pepper, chopped
- rice, to taste, cooked and warm, for serving
- 1 green onion, chopped, for garnish
Directions
Step 1 -In a medium bowl, add 2 tablespoons of the cornstarch, the garlic powder, and ground ginger and mix until it is well-combined.
Step 2 -Add the chicken pieces to the cornstarch mixture and toss until they are evenly coated.
Step 3 -In a large skillet over medium-high heat, add the oil.
Step 4 -Add the coated chicken pieces to the heated oil and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F and are browned, about 3 minutes per side.
Step 5 -Transfer the cooked chicken pieces to a plate.
Step 6 -In a slow cooker, add 1/2 cup of the pineapple juice, the chicken stock, the rice vinegar, the brown sugar, the ketchup, the soy sauce and stir until it is well-combined.
Step 7 -Add the browned chicken pieces to the sauce and stir to coat.
Step 8 -Cook the chicken mixture on low heat, about 3 hours 30 minutes.
Step 9 -In a small bowl, add the remaining pineapple juice and the remaining cornstarch and whisk to combine.
Step 10 -Stir the slurry mixture into the chicken mixture and increase the heat to high.
Step 11 -Add the pineapple chunks and the bell peppers to the chicken mixture and cook until the sauce is bubbly and has thickened and the bell pepper is crisp-tender, about 30 minutes.
Step 12 -Serve the chicken mixture over the rice, garnished with the green onions.
