Braised Chicken Thighs

Dice the chicken thighs.

Cut potato, carrot, and onion into bite-sized pieces.

Heat cooking oil in a pan and sauté the chicken thighs until golden brown.

Add the vegetables and stir-fry together.

Add soy sauce, sugar, minced garlic, pepper, and water, then bring to a boil.

Cover and simmer on low heat for about 20 minutes.

When the sauce thickens, add green onion and mix.