Soy Garlic Chicken

 

6 boneless skinless chicken thighs, about 1 ½ pounds

Salt and freshly ground black pepper, taste

⅓ cup cornstarch

3 tablespoons oil, neutral high smoke point oil like avocado, vegetable or canola oil

2 or 3 green onions, thinly sliced (for garnish)

Cooked white or brown rice, optional, for serving

 

4 tablespoons butter

1 tablespoon minced garlic

1 tablespoon ginger paste or minced ginger

4 tablespoons light brown sugar

4 tablespoons light soy sauce

 

Season the chicken with salt and pepper to taste. Place the cornstarch in a shallow bowl. Coat both sides of each piece of chicken in cornstarch, shaking off the excess, then set them aside in a single layer on a sheet of foil or other work surface. In a 12-inch skillet over MEDIUM-HIGH, heat the oil. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside. In the same skillet over LOW heat, melt the butter. Add the garlic and ginger and sauté for a minute or two, until fragrant. Add the soy sauce and brown sugar and cook, stirring, until it thickens slightly to a glaze-like consistency. Return the chicken to the skillet and spoon the glaze over the top. Remove from the heat and garnish with green onions. Slice and serve over cooked rice.