Sticky Ginger Soy Glazed Chicken

Ingredients

• 1/4 cup brown sugar
• 3 Tbsp soy sauce
• 2 cloves garlic
• 1 Tbsp fresh ginger, grated
• Freshly cracked pepper
• 1 Tbsp cooking oil
• 8 boneless, skinless chicken thighs
• 1/2 Tbsp cooking oil
• 2 green onions
• 1 tsp sesame seeds

Directions

1. Chop the garlic very finely, then grate the ginger on the small holes of a cheese grater or box grater. In a small bowl, mix the brown sugar, soy sauce, garlic, ginger, freshly cracked pepper, about 15 twists from a pepper mill, and cooking oil. Set the chicken thighs in a shallow dish, or tuck them into a gallon-size zip-top bag. Pour the marinade over the chicken, turning it so every piece gets coated. Cover the chicken and let it marinate in the refrigerator for at least 30 minutes, or as long as a day.
2. When you are ready to cook, warm a large skillet over a medium flame. When the pan is hot, add 1/2 Tbsp cooking oil and tilt the skillet so the oil coats the bottom. Lay in half of the chicken pieces, and cook until they are nicely browned on both sides and cooked through. Transfer the cooked chicken to a clean plate, then cook the remaining chicken the same way.
3. After all the chicken is out of the skillet, pour the remaining marinade into the pan and bring it to a boil. Whisk as it bubbles, loosening the browned bits from the skillet. Keep boiling until the sauce cooks down into a thick glaze. Turn off the heat, return the cooked chicken to the skillet, and turn it through the thick glaze. Finish with sliced green onions and sesame seeds if desired.