¾ lb. boneless, skinless chicken legs
½ cup sliced onion
2 tbsp. white vinegar
2 tbsp. low-sodium soy sauce
2 tbsp. honey
2 tsp. minced garlic
2 tsp. olive oil
Add chicken, onion, vinegar, soy sauce, honey and garlic to a small saucepan. Bring to a simmer, do not boil, and cook covered 10 minutes. Turn chicken over and cook covered another 5 minutes.
Remove chicken from the saucepan. Raise heat to high and reduce the sauce.
Meanwhile, pat chicken dry. Heat olive oil over medium-low heat in a nonstick skillet and add chicken. Brown on one side 1 minute, brown on second side 1 minute. Divide between two dinner plates and serve sauce on top.
Serve with brown rice tossed with diced red pepper and scallions.
Makes two servings.
— Linda Gassenheimer