Quick Weeknight Chicken
Quick Weeknight Chicken
Ingredients
For the Chicken
- 1 pound chicken thighs, thinly sliced
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- as needed oil, or cooking spray
For the Sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For Serving (Optional)
- as needed cooked rice
- as needed steamed vegetables, (e.g., broccoli, shredded cabbage)
- as needed green onions, sliced, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken thighs, 1/2 cup soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper. Mix thoroughly to ensure the chicken is well coated.
⏱️ 2 min
- 2
Let the chicken marinate in the bowl for 5 minutes while you prepare the skillet.
⏱️ 5 min
- 3
Heat a large skillet over medium heat. Add a small amount of oil or cooking spray to coat the bottom of the pan.
⏱️ 1 min
- 4
Once the skillet is hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook the chicken in batches.
⏱️ 1 min
- 5
Cook the chicken for about 3 minutes on one side, until it becomes dark and caramelized.
⏱️ 3 min
- 6
Flip the chicken pieces and cook for another 2 minutes, or until cooked through and no longer pink.
⏱️ 2 min
- 7
Remove the cooked chicken from the pan and set it aside on a plate. Reserve any leftover marinade from the bowl.
⏱️ 1 min
- 8
Pour the leftover marinade (from the bowl) into the same skillet. Add 1/4 cup brown sugar and stir until the brown sugar is completely dissolved.
⏱️ 1 min
- 9
Increase the heat to high and bring the sauce to a bubble.
⏱️ 1 min
- 10
In a separate small cup or bowl, mix 1 tablespoon cornstarch and 1/4 cup water until smooth, creating a slurry.
⏱️ 1 min
- 11
Stir the cornstarch slurry into the bubbling sauce in the skillet. Reduce the heat to low and let the sauce thicken for about 30 seconds, stirring constantly.
⏱️ 1 min
- 12
Add the previously cooked chicken back into the skillet with the thickened sauce. Toss the chicken to coat it thoroughly with the sauce.
⏱️ 1 min
- 13
Serve the chicken immediately with cooked rice and steamed vegetables. Garnish with sliced green onions and sesame seeds, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Quick Weeknight Chicken
For the Chicken
- 1 pound chicken thighs, thinly sliced
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- as needed oil, or cooking spray
For the Sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For Serving (Optional)
- as needed cooked rice
- as needed steamed vegetables, (e.g., broccoli, shredded cabbage)
- as needed green onions, sliced, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken thighs, 1/2 cup soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper. Mix thoroughly to ensure the chicken is well coated.
⏱️ 2 min - 2
Let the chicken marinate in the bowl for 5 minutes while you prepare the skillet.
⏱️ 5 min - 3
Heat a large skillet over medium heat. Add a small amount of oil or cooking spray to coat the bottom of the pan.
⏱️ 1 min - 4
Once the skillet is hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook the chicken in batches.
⏱️ 1 min - 5
Cook the chicken for about 3 minutes on one side, until it becomes dark and caramelized.
⏱️ 3 min - 6
Flip the chicken pieces and cook for another 2 minutes, or until cooked through and no longer pink.
⏱️ 2 min - 7
Remove the cooked chicken from the pan and set it aside on a plate. Reserve any leftover marinade from the bowl.
⏱️ 1 min - 8
Pour the leftover marinade (from the bowl) into the same skillet. Add 1/4 cup brown sugar and stir until the brown sugar is completely dissolved.
⏱️ 1 min - 9
Increase the heat to high and bring the sauce to a bubble.
⏱️ 1 min - 10
In a separate small cup or bowl, mix 1 tablespoon cornstarch and 1/4 cup water until smooth, creating a slurry.
⏱️ 1 min - 11
Stir the cornstarch slurry into the bubbling sauce in the skillet. Reduce the heat to low and let the sauce thicken for about 30 seconds, stirring constantly.
⏱️ 1 min - 12
Add the previously cooked chicken back into the skillet with the thickened sauce. Toss the chicken to coat it thoroughly with the sauce.
⏱️ 1 min - 13
Serve the chicken immediately with cooked rice and steamed vegetables. Garnish with sliced green onions and sesame seeds, if desired.