Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) vegetable oil (or canola oil)
  • 2 tablespoons (30g) brown sugar, packed
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon ginger, grated
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Whisk together soy sauce, honey, rice vinegar, oil, brown sugar, garlic, ginger, and red pepper flakes (if using) in a small bowl.
  2. Heat the skillet over medium-high heat. Add the chicken thighs in a single layer, being careful not to overcrowd. Sear for 3-4 minutes per side, until browned.
  3. Pour the honey garlic glaze over the chicken thighs.
  4. Bring the glaze to a simmer. Add the cornstarch slurry to the pan and stir until the glaze thickens and coats the chicken. Reduce heat to medium.
  5. Continue to simmer the chicken, turning occasionally, until it's cooked through and the internal temperature reaches 165°F (74°C). The glaze should be sticky and caramelized.
  6. Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately.