From: Duo Dishes
4 chicken thighs, bone in (I used chicken breasts cut into bite-sized pieces)
1/2 cup soy sauce
1/2 cup apple cider vinegar
3 bay leaves
3 cloves garlic, minced
12 peppercorns, crushed
1 Tbs. brown sugar
1 Tbs. cornstarch
2 Tbs. grapeseed oil (I didn't have any so I just used olive oil)
1/4 cup water
1 cup chicken broth
1 1/2 cups rice (I prepared more than this as it requires more to feed my family)
3 cups water
2 Tbs. fresh ginger, minced
1/3 cup shredded sweetened coconut, minced
1/2 cup parsley, minced
4 scallions, chopped
In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.
When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side. Remove the chicken from the pan and set aside. Pour in the marinade and chicken broth and cook until it begins to boil. Once it begins to boil, add chicken again and cover. Cook about 10 minutes.
Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear, approximately 6-9 minutes.
Cook rice. Add scallions, parsley, ginger and coconut to cooked rice. Toss to combine.
Serve chicken over rice and drizzle with a little sauce.