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Sticky Chicken and Rice

1/2 c. vinegar (balsamic, cider or white)
1/2 c. soy sauce
1/2 c. sugar
2 crushed garlic cloves
1 tsp. ground ginger
3 lb. boneless skinless chicken breasts, (3 - 4), ...cut in 1/4's
hot cooked rice for serving

NOTE: The chicken needs to marinate for at least 24 hours or longer before it's cooked.

Combine vinegar, soy sauce, sugar, garlic and ginger in a shallow baking dish big enough to hold the chicken in a single layer. Stir the marinade until the sugar dissolves. Place the chicken into the dish and turn each piece over a few times to coat well. Cover the baking dish and chill the chicken for 24 hours.

The next day, bring the chicken to room temperature. Transfer the chicken and the marinade to a large heavy pan. Over a medium heat, bring the marinade to a boil. Reduce the heat to low, cover the skillet and simmer the chicken for 15 minutes, turning each piece occasionally. Preheat the oven to 200. Check the chicken breasts in the pan for doneness; keep checking them as you uncover the skillet. Cook the chicken for 15 minutes longer, or until the meat is tender and the juices run clear when you prick a piece with a fork. Place the chicken pieces on a platter, cover with foil, and keep warm in the oven for the final step. Turn up the heat on the pan to medium. Cook the sauce in pan until it's syrupy and caramelized, stirring frequently, about 10 - 15 minutes; after 10 minutes, turn the heat back down to low to prevent the sauce from suddenly overcooking. Return the chicken to the pan. Turn to coat with the sauce, and serve immediately with the rice.
Makes 4 servings.