Prepare the Chicken: Chicken thighs are placed into a large pot in a single layer. Salt, pepper, and oregano get sprinkled evenly so each piece absorbs flavor from the start.
Add the Liquid Base: Water is poured into the pot, just enough to keep moisture steady during cooking. The heat starts at medium so everything warms evenly.
Build the Sauce: Brown sugar, soy sauce, and balsamic vinegar are added directly over the chicken. Gentle stirring helps the sugar dissolve into the liquid as heat rises.
Simmer Slowly: The pot stays covered while everything simmers. Chicken softens gradually as the sauce darkens and thickens slightly. Occasional stirring keeps the bottom from sticking.
Shred the Chicken: Once chicken turns fork tender, it gets broken into strands right inside the pot. The texture becomes soft and juicy while soaking up the sauce.
Thicken the Sauce: Cornstarch is mixed with a small splash of water, then stirred into the pot. The sauce tightens quickly and turns glossy.
Final Simmer: A short uncovered simmer finishes everything. The sauce clings to the chicken and deepens in flavor before heat gets turned off.
