Noah Baker
Course: Main Course Cuisine: Asian Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Calories: 323kcal
Let’s get started!
– 1½ lb Boneless skinless chicken thighs – ½ tsp Salt – ½ tsp Ground pepper – 1½ tbsp Neutral oil – 1 tsp Grated ginger – 1 tsp Minced garlic – ½ cup Low-sodium soy sauce – 3 tbsp Rice vinegar – 3 tbsp Brown sugar – 1 tsp Sesame oil – 2 tbsp Water mixed with 2 tsp Cornstarch – 2 tbsp chopped Green onions for garnish – 2 tsp Sesame seeds for garnish
1. Dry the chicken thighs with a paper towel and sprinkle them with salt and pepper. 2. Heat a big pan over medium heat with a tablespoon of oil. Put in the chicken thighs and cook for 3-4 minutes on each side until they’re cooked through. Then, set them aside.
3. In the same pan, add the rest of the oil, along with the grated ginger and minced garlic. Cook for about a minute, then pour in the soy sauce, rice vinegar, brown sugar, and sesame oil. Let it boil, then add the cornstarch mixture. The sauce will get nice and thick.
4. Put the chicken back in the pan and let it simmer for another 3-4 minutes on low heat. Sprinkle with green onions and sesame seeds before serving. 5. Serve the chicken over rice with some veggies on the side.