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Serves 2

¾ pound boneless, skinless chicken legs

½ cup sliced onion

2 tablespoons white vinegar

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2 tablespoons low-sodium soy sauce

2 tablespoons honey

2 teaspoons minced garlic

2 teaspoons olive oil

1. Add chicken, onion, vinegar, soy sauce, honey and garlic to a small saucepan. Bring to a simmer, do not boil, and cook covered 10 minutes.

2. Turn chicken over and cook covered another 5 minutes. Meanwhile make the microwaved rice.

3. Remove chicken from the saucepan. Raise heat to high and reduce the sauce. Meanwhile pat chicken dry.

4. Heat olive oil over medium-low heat in a nonstick skillet and add chicken. Brown on one side 1 minute, brown on second side 1 minute.

5. Divide between two dinner plates and serve sauce on top.

Linda Gassenheimer, McClatchy News Service

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