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Chicken Thigh & Leg
Olympic Seoul Chicken
This recipe came out of the Oregonian in Portland, Oregon. It looked good. I haven't tried it yet.
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boneless skinless chicken thighs
, coarsely chopped
red pepper flakes
Mix together vinegar, soy sauce, honey, and ginger. Set aside.
Heat oil in large skillete over medium heat.
Add chicken and cook, turning, about 10 minutes or until brown on all sides.
Add garlic and red pepper, cook stirring 2 to 3 minutes.
Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender.
Uncover, cook about 1 to 2 minutes or until sauce is slightly thick.
Serve with rice.
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