Categories: Poultry, 1988 dccc, 1st 
      Yield: 4 servings 
  
      8 ea Thighs, chicken, skinned, 
           -- broiler/fryer type 
    1/4 c  Vinegar, white 
      3 tb Soy sauce 
      2 tb Honey 
    1/4 ts Ginger 
      2 tb Oil, peanut 
     10 lg Garlic, cloves, chopped 
      1 ts Pepper, red, crushed 
  
       Mix vinegar, soy sauce, honey, and ginger together in a small bowl; 
  set aside. 
   
       Heat the oil in a large fry pan over medium-high heat.  Add chicken 
  and cook, turning, for about 10 minutes or until the chicken is brown on 
  all sides. 
   
       Add garlic and red pepper; cook, stirring, 2 to 3 minutes. 
   
       Add vinegar mixture; cover and cook for about 15 minutes or until the 
  chicken is fork tender. 
   
       Uncover, cook about 1 to 2 minutes more or until the sauce is slightly 
  thick.  Serve with rice. 
   
       Cook: Muriel Brody, Rhode Island 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622