No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com
- 6-7 boneless skinless chicken thighs
- 59.14 ml tamari soy sauce
- 29.58 ml brown sugar
- 29.58 ml chicken stock
- 29.58 ml rice wine vinegar or 29.58 ml dry sherry
- 2.46 ml sesame oil
- 2 garlic cloves, minced
- 4.92 ml fresh ginger, finely grated
- 1.23 ml red pepper flakes
- 9.85 ml sesame seeds (optional)
- 59.14 ml chopped scallion
- Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
- Heat a large skillet over medium/high heat and coat with cooking spray.
- Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
- Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
- Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!
Really good chicken. I added fish sauce to the marinade, but otherwise followed everything exactly. I also marinaded it overnight. I liked how easy it was to make, and it was great served alongside Thai noodles.
This was soooo delicious! If I had chopped up the chicken thighs first, I think the kids would have thought it came from a restaurant. Thanks for a family pleaser.
We thought this chicken was great, and also really liked the sauce on our rice. I did not use the marinade after it was sitting on the raw chicken for the sauce though - I set aside half of the marinade initially to simmer for the sauce (there was plenty).