Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice wine or dry sherry
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) sugar
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) additional soy sauce
  • 1/4 cup (60ml) rice vinegar
  • 2 green onions, chopped (for garnish)
  • Fresh basil or cilantro (for garnish)

Instructions:

  1. Combine soy sauce, rice wine, sesame oil, sugar, garlic, and ginger in a large bowl. Add chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes.
  2. Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade for later) and sear in the skillet until golden brown on both sides, about 5-7 minutes per side.
  3. Pour reserved marinade into the skillet with the chicken. Add chicken broth, soy sauce, and rice vinegar. Bring to a simmer.
  4. Cover and reduce heat to low, simmering for about 10-15 minutes, turning occasionally, until chicken is cooked through (internal temperature should reach 165°F or 74°C).
  5. Remove from heat, garnish with green onions and herbs. Serve hot.