Ingredients

• 4 boneless chicken thighs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions

1. 1In a bowl, mix 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1 tablespoon sesame oil — 5 minutes.
2. 2Add 4 boneless chicken thighs to the marinade and coat well — 2 minutes.
3. 3Cover and refrigerate the chicken thighs in the marinade for at least 30 minutes (or up to 2 hours) — 30 minutes to 2 hours (inactive).
4. 4Heat 1 tablespoon vegetable oil in a skillet over medium-high heat — 2 minutes.
5. 5Remove chicken from marinade and season with salt and pepper — 1 minute.
6. 6Sear chicken thighs in the skillet for 6 minutes on one side until golden brown.
7. 7Flip the chicken thighs and cook for an additional 6 minutes until fully cooked through — 6 minutes.
8. 8Remove chicken from skillet and let rest for 5 minutes — 5 minutes.
9. 9Slice the chicken and garnish with 2 chopped green onions before serving — 2 minutes.