Me-Oh-My, why haven’t you tried this sooner? Oh-My Chicken Thighs may just be the best thing since sliced bread! Slow and steady, the browned chicken pieces are nestled in a sassy, sweet, pineapple-based sauce and cooked until fall-off-the-bone readiness (and until you can’t be tempted with that beautiful aroma any longer)! We don’t lie — add this to a bed of rice and Oh-My Chicken Thighs are the best and easiest way to make a meal so very exciting and delicious! It’s the slice of tasty life you’ve been missing!
Ingredients
- 4 tablespoons cornstarch, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 1/2 pounds chicken thighs, skinless and boneless, cubed
- 1 tablespoon vegetable oil
- 1 (20-ounce) can pineapple chunks, reserving 1 cup of the juice
- 1/2 cup chicken stock
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 medium red bell pepper, chopped
- rice, to taste, cooked and warm, for serving
- 1 green onion, chopped, for garnish
Directions
Step 1 –In a medium bowl, add 2 tablespoons of the cornstarch, the garlic powder, and ground ginger and mix until it is well-combined.
Step 2 –Add the chicken pieces to the cornstarch mixture and toss until they are evenly coated.
Step 3 –In a large skillet over medium-high heat, add the oil.
Step 4 –Add the coated chicken pieces to the heated oil and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F and are browned, about 3 minutes per side.
Step 5 –Transfer the cooked chicken pieces to a plate.
Step 6 –In a slow cooker, add 1/2 cup of the pineapple juice, the chicken stock, the rice vinegar, the brown sugar, the ketchup, the soy sauce and stir until it is well-combined.
Step 7 –Add the browned chicken pieces to the sauce and stir to coat.
Step 8 –Cook the chicken mixture on low heat, about 3 hours 30 minutes.
Step 9 –In a small bowl, add the remaining pineapple juice and the remaining cornstarch and whisk to combine.
Step 10 –Stir the slurry mixture into the chicken mixture and increase the heat to high.
Step 11 –Add the pineapple chunks and the bell peppers to the chicken mixture and cook until the sauce is bubbly and has thickened and the bell pepper is crisp-tender, about 30 minutes.
Step 12 –Serve the chicken mixture over the rice, garnished with the green onions.
