Ingredients
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- 1/4 cup soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. rice wine vinegar
- 3 cloves garlic, minced
- 1/2 tsp. ground ginger*
- 1 and 1/2 lbs. boneless skinless chicken thighs.
- 1 Tbsp. vegetable oil
- 1/4 cup sliced green onions
Instructions
- In a large bowl whisk together the soy sauce, brown sugar, cornstarch, vinegar, garlic, and ginger until smooth.
- If the chicken thighs are tucked into bundles, unroll them. Put the thighs into the soy sauce mixture and turn to coat them all evenly.
- Heat the oil in a large non-stick skillet** over medium-high heat. Add the chicken thighs in a single layer, and drizzle any remaining sauce from the bowl over them. Cook until well-browned underneath, 3-4 minutes. Flip and cook until well-browned on the second side 3-4 minutes.
- Reduce heat to low and cook, flipping every 2-3 minutes, until no longer pink inside, about another 6-8 minutes.
- Transfer chicken to serving platter and sprinkle with green onions to serve.
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Notes
*You can use 1 teaspoon of minced fresh ginger instead of dried.
**Because the sauce contains sugar, it can darken and stick badly to your pan. Using a non-stick skillet prevents this. Alternatively, use a well-seasoned cast iron skillet. Some of the sauce may stick to it, but it will scrape off with a metal spatula.