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In a large bowl dish, combine the marinade ingredients. Add chicken, cover with plastic wrap and refrigerate for 20-30 minutes.
Next, drain, reserving the marinade, and pat dry chicken with paper towels.
In a large skillet, heat oil over medium-high heat and brown chicken well. Set aside.
Add onion and cook until very tender, 5-6 minutes.
Add garlic, and brown sugar, stir, and cook for 30 seconds.
Add 1 cup of water and the reserved marinade. Bring the mixture to a boil.
Add back the chicken into the sauce, reduce heat, and simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, for about 20-30 minutes.
Discard bay leaves when done cooking.
Serve chicken with cooking sauce and rice.
Garnish with chopped green onions.