Drunken Chicken

1.In a bowl, combine white wine, garlic, soy sauce, ginger, and honey. Mix well to create the marinade.

2.Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it's well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight.

3.In a large skillet, heat some oil over medium-high heat. Add the marinated chicken thighs and cook until browned on both sides, about 5-6 minutes per side.

4.Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onion and bell pepper. Cook until softened, about 5 minutes.

5.Return the chicken to the skillet. In a separate bowl, mix chicken broth with cornstarch to create a slurry. Pour the slurry over the chicken and vegetables in the skillet.

6.Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes, stirring occasionally.

7.Garnish with chopped green onions before serving. Serve the Drunken Chicken hot with rice or noodles for a complete meal.