Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup water or mirin
  • 2 tbsp packed brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Pat chicken pieces completely dry with paper towels. Season with kosher salt and black pepper. Heat oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Add chicken in a single layer. Cook for 5-6 minutes, flipping occasionally, until the edges are golden and slightly crisp
  3. Whisk together the soy sauce, water (or mirin), brown sugar, ginger, garlic, and cornstarch in a small bowl until the starch is fully dissolved.
  4. Pour the sauce mixture into the pan. Toss the chicken continuously for 1–2 minutes as the sauce bubbles and reduces into a thick, syrupy glaze.
  5. Remove from heat once the sauce coats the chicken and leaves a trail. Garnish with toasted sesame seeds and sliced green onions.