Description
Delicious and savory Soy Garlic Chicken Thighs marinated in a flavorful blend of soy sauce, honey, ginger, and garlic, then pan-seared to perfection and served with a rich, thickened sauce. This Asian-inspired main course is easy to prepare, perfect for a weeknight dinner, and garnished with green onions and sesame seeds for an added touch of freshness.
Ingredients
Scale
Chicken
- 6 boneless, skinless chicken thighs
Marinade
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon black pepper
Thickening (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper to combine all the flavors.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish, then pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or up to 8 hours for enhanced flavor absorption.
- Cook the Chicken: Preheat a large skillet over medium heat. Remove the chicken thighs from the marinade (reserving the marinade), and cook each side for 6 to 7 minutes until browned and cooked through.
- Make the Sauce: Remove the cooked chicken and set aside. Pour the reserved marinade into the skillet and bring it to a simmer. If a thicker sauce is desired, stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
- Coat the Chicken: Return the chicken thighs to the skillet, spooning the thickened sauce over them to coat evenly and warm through.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds before serving. Enjoy with steamed rice and stir-fried vegetables for a complete meal.
Notes
- These chicken thighs pair perfectly with steamed rice and stir-fried vegetables.
- For extra crispiness, sear the thighs in a cast iron pan.
- You can substitute chicken breasts but adjust the cook time accordingly.
