Asian Glazed Chicken Thighs

• 1/4 cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons canola oil
• 4 boneless skinless chicken thighs (about 1 pound)
• 3 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
• Toasted sesame seeds, optional

1. In a small bowl, whisk vinegar, soy sauce and honey until blended. In a
2. , heat oil over medium-high heat. Brown chicken on both sides.
3. Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170u0b0.
4. Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

rice vinegar, soy sauce, honey, canola oil, chicken, garlic, fresh gingerroot, sesame seeds

Taken from www.tasteofhome.com/recipes/asian-glazed-chicken-thighs/ (may not work)