2 lbs. chicken thighs, skinned
1 to 2 tbsp. vegetable oil
1/2 c. water
1/3 c. soy sauce
1/3 c. light brown sugar, firmly packed
1/4 c. apple juice
2 tbsp. ketchup
1 tbsp. cider vinegar
1 clove garlic, crushed
1/2 tsp. red pepper, crushed
1/4 tbsp. ginger
1 tbsp. cornstarch
1 tbsp. water

Heat oil in a non-stick skillet over a medium-high heat. Add chicken and lightly brown on all sides, turning frequently, for about 6 to 7 minutes. Combine water, soy sauce, brown sugar, apple juice, ketchup, cider vinegar, garlic, red pepper, and ginger in a bowl; add to chicken. Bring to a boil, cover, reduce heat and simmer for 20 minutes. In a small bowl, blend cornstarch and water. Add to chicken and cook, stirring until sauce thickens and glazes chicken pieces. Optional: use chicken wings instead of thighs.