One-Skillet Sesame Chicken Thighs


  • ¾ cup chicken broth
  • ⅓ cup soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons white sugar
  • 2 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger root, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon red pepper flakes
  • 6 (5 ounce) skinless, boneless chicken thighs, cut in half
  • 2 medium green onions, chopped
  • 1 tablespoon toasted sesame seeds
  • Directions

  • Step 1

    Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.


  • Step 2

    Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.

  • Step 3

    Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.

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