Sticky Ginger Soy Glazed Chicken

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  0.3 cup Brown sugar
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  3 tbsp Soy Sauce, Low Sodium
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  2 Garlic(6g)
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  1 tbsp Ginger, Fresh Root
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  Black Pepper (Freshly Cracked, $0.05)
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  1 tbsp Vegetable oil
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  1.8 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 Green Onion (Scallion)(30g)
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  1 tsp Sesame seeds

Instructions

1. 1Mince the garlic and grate the fresh ginger using a box grater. In a small bowl, whisk together the brown sugar, soy sauce, garlic, ginger, and vegetable oil until combined.
2. 2Place the chicken thighs in a shallow dish or gallon-size zip-lock bag, pour the marinade over them, and turn to coat evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
3. 3Heat a large skillet over medium-high heat. Once hot, add half of the vegetable oil and swirl to coat the bottom of the skillet.
4. 4Add half the chicken thighs to the skillet and cook 6–8 minutes per side over medium-high heat until well browned and the internal temperature reaches 165°F. Transfer to a clean plate and repeat with the remaining oil and chicken thighs.
5. 5Pour the reserved marinade into the empty skillet and bring to a boil over medium-high heat, whisking constantly to dissolve any browned bits from the pan. Cook 3–5 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
6. 6Remove the skillet from heat. Return all the cooked chicken to the skillet and toss to coat evenly with the glaze.
7. 7Divide the glazed chicken evenly into 8 airtight containers while hot. Garnish each portion with sliced green onions and sesame seeds, then crack fresh black pepper over the top.
8. 8Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.