Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- 2 tbsp water
- 2 scallions, sliced
- steamed rice, for serving
Instructions
- pounded chicken thighs to even thickness; pat dry.
- Heat oil in oven-safe skillet over medium-high heat. Sear chicken 4–5 mins per side until golden; remove.
- In same pan, whisk garlic, brown sugar, soy sauce, rice vinegar, sesame oil, red pepper flakes, and water. Bring to simmer.
- Return chicken to skillet, spoon glaze over. Transfer to 400°F oven 10–12 mins until internal temp reaches 165°F.
- Serve over rice, garnished with scallions.
Notes
- For extra crisp skin, use chicken thighs with skin-on and reduce oven time by 2 mins.
- Double the glaze if you prefer extra saucy dish.
- Goes well with steamed broccoli or bok choy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-sear and bake
- Cuisine: Asian-inspired
- Diet: None specified
Nutrition
- Serving Size: 1 thigh (about 140g)
- Calories: 265 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
