1 package chicken thighs
5 TBSP Kikkoman soy sauce (available at supermarket)
1 TBSP sesame oil (available at supermarket)
1 TBSP red wine vinegar
1 tsp. sugar
2 tsp. cornstarch
salt to taste
cooked rice

It’s hard to overcook steamed chicken and it uses one bowl, preparation to table.  You can use really any part of the chicken.

Take off excess fat from the chicken thighs, if there’s a lot.  Mix everything except for the rice together in a big bowl.  Place in a steamer and steam, covered, for 30-40 minutes or until the chicken is cooked.  Serve with the cooked rice.

Recipe from LastMinuteCooking.com