2 lbs boneless, skinless chicken thighs (or breasts, or drumsticks with skin removed and bone left in.
1 medium onion, coarsley chopped
2 TBSP fresh ginger, cut fine
1 TBSP cooking oil
1/2 cup soy sauce
1/4 cup sugar or Splenda
In a heavy pot with a good lid, heat the oil and saute the onion and ginger until it is aromatic. Stir in chicken and stir cook, hot, until chicken has lost its color. Pour soy sauce over and bring to a boil. Reduce heat to a simmer and allow to cook at least an hour or until chicken is very tender. Stir in sugar (or Splenda) and allow to boil about a minute. Serve hot over rice.
If you wish (and can find them), add 2 or 3 pods of star anise when you add the soy sauce. Remove them when you are ready to add the sugar. It give an interesting little added flavor.