Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 tablespoon sesame oil
  • 1/2 tablespoon cornstarch (optional, for thickening)
  • 2 green onions, finely sliced
  • Sesame seeds, for sprinkling

Instructions:

  1. In a mixing bowl, whisk together the soy sauce, rice vinegar, honey, ginger, and garlic until fully combined.
  2. Add chicken to the marinade, ensuring each piece is coated. Cover and refrigerate for 30 minutes (or up to 2 hours for more flavor).
  3. Heat sesame oil in a skillet over medium heat.
  4. Remove chicken from marinade (reserve marinade) and place in hot skillet. Sear for about 6-7 minutes on each side until golden brown and cooked through (165°F internal temperature).
  5. Pour reserved marinade into the skillet, bringing it to a simmer. Optionally, whisk in cornstarch to thicken the glaze.
  6. Cook chicken in the glaze for an additional 2-3 minutes, allowing it to caramelize.
  7. Transfer chicken to a plate, drizzle with glaze, and garnish with green onions and sesame seeds.