Easy Soy Garlic Chicken Thighs
A quick and flavorful dish featuring juicy chicken thighs cooked in a savory soy garlic sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce (low-sodium recommended)
- 2 tablespoons honey or brown sugar for sweetness
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
- to taste sesame seeds and sliced green onions for garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels. Season lightly with black pepper on both sides.
- In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, minced garlic, optional grated ginger, and sesame oil. Set aside.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes on each side until golden brown. Remove chicken from skillet.
- Lower heat to medium and add the prepared sauce to the skillet. Let it simmer while scraping up browned bits.
- Return chicken thighs to the skillet, coat with sauce, cover, and cook for 10 to 12 minutes, flipping halfway through until chicken reaches an internal temperature of 165°F (74°C).
- For a thicker glaze, add cornstarch slurry in the last couple of minutes of cooking, stirring until it thickens.
- Transfer chicken to a serving plate, spoon sauce over thighs, and garnish with sesame seeds and sliced green onions.
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Notes
For deeper flavor, marinate chicken in the soy sauce mixture for 30 minutes to 1 hour. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.