Asian Chicken Thighs

• boneless skinless chicken thighs↗6 -7
• tamari soy sauce↗1⁄4 cup
• brown sugar↗2 tablespoons
• chicken stock↗2 tablespoons
• rice wine vinegar or dry sherry↗2 tablespoons
• sesame oil↗1⁄2 teaspoon
• garlic cloves, minced↗2
• fresh ginger, finely grated↗1 teaspoon
• red pepper flakes↗1⁄4 teaspoon
• sesame seeds↗2 teaspoons

  optional

• chopped scallion1⁄4 cup

Step-by-step instructions

1. 1

   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.

2. 2

   Heat a large skillet over medium/high heat and coat with cooking spray.

3. 3

   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.

4. 4

   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.

5. 5

   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!