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Tender bite-sized chicken thighs in a glossy, savory-sweet sauce made with soy sauce, brown sugar, garlic, and ginger, cooked in one pan for an easy weeknight meal.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 100 ml low-sodium soy sauce
  • 80 ml water
  • 75 g dark brown sugar
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 3 spring onions, sliced (green parts reserved for garnish)
  • 1 dried red chili (optional)

Instructions

  1. Pat chicken pieces dry with paper towels and toss with cornstarch until lightly and evenly coated.
  2. Heat vegetable oil over medium-high heat in a large skillet or wok until shimmering; add chicken in a single layer (in batches if necessary to avoid crowding) and cook undisturbed 2–3 minutes, then flip to sear; remove seared pieces to a plate and set aside.
  3. Reduce heat to medium, add minced garlic and grated ginger to the same pan, and sauté 30–60 seconds until fragrant.
  4. Pour in soy sauce and water, add dark brown sugar and optional dried chili, whisk while scraping up browned bits, and bring to a gentle simmer.
  5. Simmer the sauce 2–3 minutes, stirring occasionally, until slightly reduced and glossy; then stir in rice vinegar and sesame oil.
  6. Return seared chicken and any accumulated juices to the skillet, toss to coat, and cook another 2–3 minutes until chicken is cooked through and sauce thickens.
  7. Turn off heat, stir in most of the sliced spring onions (reserving some for garnish), toss once more, and sprinkle remaining green onions on top before serving.

Notes

Do not overcrowd the pan when searing to get a crispy golden crust and avoid steaming the chicken., Cornstarch coating creates a light crispy exterior and helps sauce cling to the chicken., Adjust sweetness by reducing brown sugar and balancing with extra rice vinegar or lime juice., Can swap chicken thighs with chicken breasts, firm tofu, or shrimp., For gluten-free, substitute soy sauce with tamari or coconut aminos., Can add extra heat using crushed red pepper flakes, fresh chili, or Sriracha., Optional broiler or air fryer crisping after searing increases crisp factor., Store in airtight container in fridge up to 3 days or freeze up to 3 months., Reheat gently with splash of water to maintain sauce glossiness.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 kcal per serving
  • Fat: Approximately 15 g per serving
  • Carbohydrates: Approximately 20 g per serving
  • Protein: Approximately 30 g per serving