Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs
  • ½ cup (120ml) low sodium soy sauce
  • ¼ cup (60ml) maple syrup
  • 2 tablespoons (30ml) rice vinegar or apple cider vinegar
  • 1 tablespoon (15g) freshly grated ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 tablespoon (15g) sesame seeds

Instructions:

  1. In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic.
  2. Place chicken thighs in a zip-top bag or bowl and pour marinade over. Seal and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
  3. Heat a non-stick skillet or grill pan over medium-high heat for 5 minutes.
  4. Remove chicken from marinade (discard leftover marinade) and place in preheated pan. Sear for about 5-7 minutes on each side until internal temperature reaches 165°F (74°C).
  5. For added flavor, if desired, reduce the remaining marinade in a small saucepan over medium heat for about 5 minutes until thickened.
  6. Slice chicken and drizzle with the thickened glaze. Garnish with green onions and sesame seeds before serving.