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
In a large skillet or wok over medium-high heat, heat oil. Add chicken and brown on all sides, 5 to 7 minutes.
In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger.
Stir into chicken. Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.
In a small bowl, combine cornstarch and remaining water. Stir into chicken and cook until sauce has thickened. Serve immediately.