Shoyu Chicken

1 c. brown or white sugar
1 chicken bouillon cube
1 c. water
1 c. oil
1 c. soy sauce
1 lb. boneless skinless chicken thighs

Combine everything except chicken into a pot and bring it to a boil. Add chicken. Bring back to a simmer. Cover with a lid (the mixture will bubble up to cover the chicken when the lid is on). Cook for 25 minutes (if chicken is frozen cook for 50 minutes). Serve with rice. 

Crock-pot instructions: Combine everything in crock-pot and cook on high for 5 hours.