Mark Boughton Photography / Styling by Teresa Blackburn
Just add a crisp green salad and white or brown rice to this dinner in a skillet.
¼ cup brown sugar
3 Tbsp soy sauce
2 cloves garlic, minced
½ tsp ground ginger
Pepper
1 ½ Tbsp vegetable oil, divided
8 boneless, skinless chicken thighs (about 1 ¾ lbs)
2 green onions, sliced
1 tsp sesame seeds (optional)
- Combine first five ingredients and 1 Tbsp oil for marinade. Place chicken thighs in a shallow dish or bowl. Pour marinade over chicken and turn to coat. Cover and marinate at least 30 minutes or up to a day (refrigerated).
- Heat a large skillet over medium. Add ½ Tbsp oil and swirl to coat bottom of pan. Add half the chicken pieces and cook until well browned on each side and cooked through (no pink when you cut in the middle). Remove to a clean plate, then repeat with the second batch.
- Pour leftover marinade into pan and bring it to a boil. Continue boiling and whisking until it reduces to a thick glaze. Turn heat o n, add chicken back to pan and spoon glaze over top. Sprinkle with green onions and sesame seeds. Serves 4
