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

Heat oil in a non stick skillet over medium high heat. Add chicken and lightly brown on all sides, turning frequently, for about 6-7 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. Serve warm as an appetizer or as a main course over hot cooked rice. 4 servings.