1 tbls canola oil
8 bone-in chicken thighs, skinned
2 cups chopped onion
5 garlic cloves, minced
6 tbls soy sauce
3 tbls water
3 tbls white vinegar
2 tbls honey
1/2 tsp black pepper
1 bay leaf
3 cups hot cooked long-grain rice
Heat oil in a large nonstick skillet over medium-high heat. Add chicken sauté 4 mins on each side or until browned. Remove chicken. Add onions sauté 3 mins. Add garlic; sauté 1 min, stirring frequently.
Return chicken to pan. Add soy sauce, and next 5 ingredients ( through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 mins. Uncover and cook 20 mins or until Chicken is done and sauce thickens. Discard bay leaf. Serve over rice!
It also says to serve with sliced oranges.