Submitted by: Donna Peemoller
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Chinese inspired, saucy and low fat!
In a small bowl, mix together 1/2 cup soy sauce, apple cider vinegar, coconut sugar, and star anise to make a sauce. Set aside.
In a large, heavy pot with a lid, melt the coconut oil. Sear the chicken thighs on both sides until they start to show color. Remove chicken and set aside.
Remove all but 2 tablespoons of the fat from the pot. Stir in the minced ginger, minced garlic, half the scallions (cut into 1/4-inch pieces), and brown slightly. Pour in the sauce mixture. Bring to a boil and then return the chicken to the pot.
Turn the chicken pieces to coat with the sauce. Pour in the last cup of soy sauce, place the lid on the pot, lower the heat to a simmer, and cook for about 20 minutes.
After 20 minutes, remove the lid, turn the chicken pieces over and simmer slowly for another 20 minutes. The chicken can be left in the sauce at this point and served at a later time or if ready to serve, remove chicken pieces to a serving platter. If the sauce is too watery or too much, then boil it down to reduce it. Pour sauce over chicken, and garnish with the remaining scallions.
Serve with a medley of steamed vegetables (such as mushrooms, broccoli, cauliflower, snow peas, and carrots) over rice, if desired.