Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Season the chicken pieces with salt and pepper. Note: Do this right before cooking to avoid drawing out moisture
  2. Heat neutral oil in a large non stick skillet or cast iron pan over medium high heat until shimmering. Add chicken in a single layer and sear 5-7 minutes until golden brown and cooked through.
  3. Remove chicken from the pan and set aside on a plate. Note: This prevents the meat from overcooking while the sauce reduces
  4. Lower heat to medium. In the same pan, add minced garlic and grated ginger; sauté 30 seconds until fragrant.
  5. Whisk together sweet chili sauce, soy sauce, honey, and rice vinegar.
  6. Pour the mixture into the pan and simmer 3-5 minutes, stirring occasionally, until the sauce thickens into a glossy syrup.
  7. Return the seared chicken to the pan and toss vigorously for 2 minutes until every piece is coated in the mahogany glaze.
  8. Garnish with toasted sesame seeds and sliced green onions before serving. Note: The sesame seeds add a tiny shatter to every bite