Ingredients:

  • 1/4 cup (60 mL) soy sauce
  • 2 tablespoons (30 mL) rice vinegar
  • 2 tablespoons (30 mL) honey
  • 2 tablespoons (30 mL) sesame oil
  • 2 tablespoons (30 g) fresh ginger, minced
  • 3 cloves garlic, minced
  • 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons (30 mL) vegetable oil
  • 2 green onions, chopped
  • Sesame seeds (optional)

Instructions:

  1. In a large mixing bowl, combine soy sauce, rice vinegar, honey, sesame oil, minced ginger, and garlic. Whisk until well blended.
  2. Add chicken pieces to the marinade, ensuring they are fully coated. Let marinate for 10-15 minutes (or longer if desired).
  3. Heat vegetable oil in a skillet over medium-high heat.
  4. Remove chicken from the marinade (reserve marinade) and add to the skillet. Sauté until browned, about 5-7 minutes.
  5. Pour reserved marinade over the chicken. Cook for an additional 10-12 minutes or until the internal temperature reaches 165°F (74°C), stirring occasionally.
  6. Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve immediately.