Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water (for slurry)
  • 1 tsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. In a small mixing bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar is dissolved.
  2. Pat the chicken pieces bone-dry with paper towels and season with sea salt and black pepper.
  3. Heat the neutral oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 5-6 minutes to develop a golden-brown crust. Flip and cook for an additional 2 minutes.
  4. Pour the prepared sauce mixture into the skillet with the chicken. In a small cup, mix 1 tsp cornstarch with 1 tbsp water to create a slurry, then stir it into the bubbling sauce.
  5. Stir constantly for 2 minutes while tossing the chicken until the sauce reduces and achieves a thick, glossy consistency that coats the chicken.
  6. Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving.