Servings: 4Prep Time: 15 Cook Time: 45
4 pieces of skinless chicken, breast or thigh
2 tsp canola oil
1/3 cup soy sauce
2/3 cup vinegar
1/2 medium onion, chopped
In a Dutch oven or heavy skillet, brown the chicken in oil. Add other ingredients, cover and simmer on low heat about 45 minutes.
Serving suggestion: Serve over brown rice.
Note: This recipe works fine in the Crock-pot. You can even omit browning the chicken in oil, if you like (I usually do when I use the Crock-pot). Just throw the chicken, vinegar, soy sauce, and onion in the Crock-pot and cook for about 5 hours on high, or 8 to 9 hours on low (cooking times may vary depending on the age, make, and size of your slow cooker).
Per Serving: 173 Calories for breast (126 Calories for thigh); 4g Fat (19.9% calories from fat) for breast (5g Fat for thigh); 29g Protein; 6g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1449mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Submitted by: whaledancer on May 5, 2010