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Ingredients (one per line)
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 (one step per line)
In 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. Add 4 boneless chicken thighs to the marinade and coat well — 2 minutes. Cover and refrigerate the chicken thighs in the marinade for at least 30 minutes (or up to 2 hours) — 30 minutes to 2 hours (inactive). Heat 1 tablespoon vegetable oil in a skillet over medium-high heat — 2 minutes. Remove chicken from marinade and season with salt and pepper — 1 minute. Sear chicken thighs in the skillet for 6 minutes on one side until golden brown. Flip the chicken thighs and cook for an additional 6 minutes until fully cooked through — 6 minutes. Remove chicken from skillet and let rest for 5 minutes — 5 minutes. Slice the chicken and garnish with 2 chopped green onions before serving — 2 minutes.
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