Ingredients:

  • 2 lbs (900 g) bone-in chicken thighs, skinless
  • 1/2 cup (120 ml) soy sauce
  • 1/2 cup (120 ml) white vinegar
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1/4 cup (60 ml) chicken broth or water
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup (150 g) carrots, sliced
  • 1 cup (100 g) green beans, trimmed
  • 1 tbsp (15 ml) vegetable oil
  • Salt and pepper to taste
  • 2 green onions, sliced (optional)

Instructions:

  1. In a bowl, combine the chicken, soy sauce, vinegar, garlic, bay leaf, and peppercorns. Let marinate for at least 30 minutes.
  2. In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear until golden brown on all sides, about 5-7 minutes.
  3. Pour reserved marinade and chicken broth into the pan with seared chicken. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes.
  4. Add onion, bell pepper, carrots, and green beans to the pan. Cover and simmer for an additional 15 minutes, or until vegetables are tender.
  5. Taste and adjust with salt and pepper as needed.
  6. Garnish with sliced green onions, if desired, and serve warm.