- 5 boneless skinless chicken thighs, trimmed of fat
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp chicken stock
- 2 tbsp rice vinegar
- 1/2 tsp sesame oil
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, finely grated
- 1/4 tsp red pepper flakes
- 2 tsp sesame seeds
Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
Heat a large skillet over medium heat then coat with cooking spray.
Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.