1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon ginger
2 tablespoons peanut oil
8 broiler-fryer chicken thighs, skinned
10 cloves garlic, coarsely chopped
1 teaspoon crushed red pepper

In a small bowl, mix together vinegar, soy sauce, splenda, and ginger; set aside.

In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides.

Add garlic and red pepper; cook, stirring, 2 to 3 minutes.

Add vinegar mixture; cover and cook about 15 minutes or until chicken is fork tender. Uncover, cook about 1 to 2 minutes more or until sauce is slightly thick.