Step by step

Method

4 steps

1. 1

   Whisk ¼ cup low-sodium soy sauce, 3 tablespoons brown sugar, 2 tablespoons water, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 2 minced garlic cloves.

2. 2

   Cut 1½ pounds boneless chicken thighs into bite-size pieces. Heat 1 tablespoon neutral oil in a skillet over medium-high and cook the chicken 6–8 minutes, stirring occasionally, until browned and 165°F.

3. 3

   Pour in the sauce and bring it to a bubbling simmer. Cook 3–4 minutes, turning the chicken, until the liquid thickens and coats each piece.

4. 4

   Stir 1 teaspoon cornstarch with 1 tablespoon cold water, add it if the sauce needs help thickening, and cook 1 minute more. Serve over rice with broccoli and sesame seeds.