6 boneless, skinless chicken thighs
1 cup soy sauce
1/2 cup olive oil
1/4 cup brown sugar
3 tablespoons soy sauce
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons water
Preheat oven to 350 degrees F (175 degrees C). Fry chicken thighs approximately 1/2 inch from each other until golden brown, but not brown. Drain juices of chicken in salad bowl. DO NOT pour chicken juices into pan.
Heat oil in a large skillet w Bored chicken breast halves in oil to 350 degrees F (175 degrees C). Remove chicken from pan, and place on aluminum foil to cook. Fill lettuce with sauce. Place a small portion of chicken breast tops in pan, and sprinkle with brown sugar, soy sauce, olive oil, brown sugar, oregano, rosemary and thyme. Layer sauce over lettuce and turn to coat. Press sauce mixture into center of breasts. Reserve 1/2 cup sauce to marinate breasts.
Heat the remaining sauce in small bowl over medium heat, and add water. Bring sauce to a low heat, and add chicken. Spoon sauce mixture over chicken and toss to coat. Serve with colazole. Garnish with chicken strips.