Heat a non-stick frying pan. Place the chicken in a single layer, skin side down. Cook until the skins are lightly browned, flip over and cook the other side for a couple of minutes, or until the meat is no longer pink.
Add the rest of the ingredients. Pour in about ¾ c. of water. Bring to the boil, lower the heat, cover and simmer for 10 minutes. Turn the chicken pieces over and simmer for another 10 minutes.
Take off the cover, turn up the heat and boil the chicken until the sauce is thick, about five minutes.
Serve the chili soya chicken hot with rice.