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Servings: 4 people
Calories: 238kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- Salt and pepper
- 1 tablespoon vegetable oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup water
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
To Serve
- 1 ½ cup white rice
- ¼ cup scallions sliced
- 1 tbsp sesame seeds
Video
Instructions
- Pat dry the chicken thighs with kitchen towels and season with salt and pepper.1 pound boneless skinless chicken thighs, Salt and pepper
- Heat a non-stick skillet to medium-high and add the oil. Add the chicken once it's hot and cook until browned on both sides.1 tablespoon vegetable oil
- Combine the sugar, soy sauce, water, garlic powder, ground ginger, and cornstarch in a bowl. Mix until well dissolved.¼ cup brown sugar, ¼ cup soy sauce, ¼ cup water, 1 teaspoon garlic powder, 1 teaspoon ground ginger, 1 tablespoon cornstarch
- Once the chicken is golden on both sides, add the sauce and mix well. Cook for a few minutes, or until it thickens. Let it sit for a few minutes and slice.
- Serve the chicken with white rice, scallions, and sesame seeds.
Notes
- Keep the skillet at medium-high, not high, because the brown sugar in the sauce scorches and turns bitter over high heat.
- Stir the cornstarch into the sauce until fully dissolved before it hits the hot pan, or it will turn lumpy.
- If the glaze thickens too much, loosen it with a splash of water; it firms up further as it cools.
- Cook the chicken to 165°F (74°C) at the thickest part.
- Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
Calories: 238kcal | Carbohydrates: 17g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 916mg | Potassium: 342mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 2mg
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