Soya Sauce Chicken

    2 lb boneless skinless chicken thighs
    ½ cup sugar 
    ½ cup soy sauce
    ¼ cup white vinegar
    1 clove garlic, minced
    2 Tablespoons Oyster Sauce    
    1 Tablespoon cornstarch
    2 Tablespoons water
    Hot, cooked rice

- Heat a large non-stick sautee pan over medium-high heat.  
- When hot, spray with cooking spray and add the chicken thighs.  
- If you are leaving them whole, brown for approximately 6-8 minutes each side.  If using chicken chunks, sautee for 3-6 minutes entirely.
- In a bowl, mix sugar, soy sauce, oyster sauce, vinegar and garlic. Pour soy mixture over chicken and bring to a boil.
- Reduce to a simmer and continue to simmer on low heat for 30 minutes.
- In a small bowl, mix cornstarch and water.  When the simmer time is up, add the corn starch mixture to the chicken and stir until thickened.
- Serve with the sauce spooned over rice.

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