STICKY GINGER SOY CHICKEN THIGHS

Boneless chicken thighs seared then simmered in a sticky soy-honey glaze with fresh ginger and garlic. Finished with sesame, scallions, and cilantro; serve over jasmine rice or broccoli.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season Chicken: Pat the chicken thighs dry and toss them in a bowl with garlic powder, onion powder, salt, pepper, and cornstarch.

Step 2

Whisk Glaze: In a small jug, combine the soy sauce, honey, rice vinegar, sesame oil, and chili flakes; set aside.

Step 3

Sear Protein: Heat the neutral oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown.

Step 4

Sauté Aromatics: Lower the heat to medium, push the chicken to the sides, and add the fresh ginger and minced garlic to the center, cooking for 1 minute.

Step 5

Deglaze: Pour the soy-honey mixture into the skillet, stirring to incorporate the aromatics and the browned bits from the pan.

Step 6

Simmer: Let the sauce bubble and reduce for 3–4 minutes, turning the chicken frequently to coat it in the thickening glaze.

Step 7

Glaze Check: Continue cooking until the sauce is sticky and has reduced to a thick, glossy consistency that clings to the meat.

Step 8

Final Warm: Ensure the internal temperature of the chicken reaches 74°C (165°F) before removing from the heat.

Step 9

Assemble: Place the chicken over a bed of steamed rice, spooning the remaining sticky sauce from the pan over the top.

Step 10

Garnish: Sprinkle generously with sliced green onions, cilantro, and toasted sesame seeds before serving.