Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp neutral oil
  • 1/2 tsp black pepper
  • 1/4 cup light soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup water

Instructions:

  1. Pat the chicken pieces dry with paper towels and season with black pepper.
  2. Heat neutral oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear without moving for 3-4 minutes until golden-brown, then flip and sear for another 3 minutes.
  3. Reduce heat to medium. Push the chicken to the sides of the pan and add minced garlic and grated ginger to the center; sauté for 30-60 seconds until fragrant.
  4. Whisk together light soy sauce, dark soy sauce, honey, rice vinegar, and water in a bowl, then pour the mixture over the chicken.
  5. Bring the sauce to a simmer and cook for 5-8 minutes, stirring occasionally.
  6. Continue simmering until the sauce reduces by half into a thick, glossy glaze and the chicken reaches an internal temperature of 165°F (74°C).