Ingredients:

  • 4 boneless, skinless chicken thighs (approximately 600g / 1.3 lbs)
  • 1 tablespoon vegetable oil (15 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 1/4 cup soy sauce (60 ml) - low sodium preferred
  • 2 tablespoons honey (30 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon minced fresh ginger (about a 1-inch piece, peeled) (15 ml)
  • 2 cloves garlic, minced (approximately 1 teaspoon)
  • 1 teaspoon cornstarch (5 ml)
  • 1/4 cup water (60 ml)
  • 1/2 teaspoon red pepper flakes (optional, for heat) (2.5 ml)
  • 1 teaspoon sesame oil (5 ml)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, cornstarch, water, red pepper flakes (if using), and sesame oil.
  3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer (don’t overcrowd the pan; work in batches if necessary). Sear for 4-5 minutes per side, until nicely browned.
  4. Pour the sauce over the chicken thighs in the skillet.
  5. Bring the sauce to a simmer. Reduce heat to medium-low and cook for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through (internal temperature reaches 165°F/74°C). Flip the chicken thighs occasionally to ensure they are evenly coated.
  6. Remove from heat. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.