2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags quick-cooking rice, uncooked
1/4 cup chopped green onion, green tops only
Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
Prepare rice according to package directions. Keep warm.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
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