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1
Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl.
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2
Arrange the chicken in a large baking dish.
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3
Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through.
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4
Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet.
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5
Bring the liquid to a boil; adjust the heat to maintain a simmer.
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6
Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes.
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7
Meanwhile, heat the oil in a large skillet over medium-high heat.
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8
Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes.
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9
Transfer to a plate and set aside.
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10
Transfer the chicken to the platter.
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11
Remove and discard the bay leaves.
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12
Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes.
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13
Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more.
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14
Stir in the peppers and serve over rice.
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15
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
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16
Calories: 565
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17
Total Fat: 23 grams
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18
Saturated Fat: 4 grams
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19
Total Carbohydrates: 21 grams
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20
Protein: 65 grams
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21
Sodium: 1974 milligrams
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22
Cholesterol: 259 milligrams
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23
Fiber: 3 grams
