Chicken Spareribs

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Ingredients:

1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs (I cut mine in strips)
3/4 cup plus 1 tablespoon water
1/4 cup soy sauce
1/3 cup packed light brown sugar
3 tablespoons ketchup
2 tablespoons apple cider vinegar
1 teaspoon chopped garlic
1/4 teaspoon ground ginger
1 tablespoon cornstarch

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Directions:

In a large skillet or wok over medium-high heat, heat oil. Add chicken and brown on all sides, 5 to 7 minutes.

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In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger.

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Stir into chicken. Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.

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In a small bowl, combine cornstarch and remaining water. Stir into chicken and cook until sauce has thickened. Serve immediately.

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