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Soy Garlic Chicken<\/p>\nSoy Garlic Chicken<\/p>\n
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6 boneless skinless chicken thighs, about 1 \u00bd pounds<\/p>\n
Salt and freshly ground black pepper, taste<\/p>\n
\u2153 cup cornstarch<\/p>\n
3 tablespoons oil, neutral high smoke point oil like avocado, vegetable or canola oil<\/p>\n
2 or 3 green onions, thinly sliced (for garnish)<\/p>\n
Cooked white or brown rice, optional, for serving<\/p>\n
<\/p>\n
4 tablespoons butter<\/p>\n
1 tablespoon minced garlic<\/p>\n
1 tablespoon ginger paste or minced ginger<\/p>\n
4 tablespoons light brown sugar<\/p>\n
4 tablespoons light soy sauce<\/p>\n
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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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Soy Garlic Chicken 6 boneless skinless chicken thighs, about 1 \u00bd pounds Salt and freshly ground black pepper, taste \u2153 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 …<\/p>\n