I enjoy my proteins, so we tend to have a decent amount of variety in our dinners. The two main dishes we tend to come back to, time and again, are salmon and chicken. Most of the time, our chicken is spiced up and sealed in a bag with lemon to sous vide, but I’m always open to exploring new recipes.
A few years ago, a co-worker and I were talking about our favorite go-to recipes. I mentioned pretty much all of the above to him, and he recommended an Asian chicken recipe he liked. He got me a copy of the recipe, and yeah, turns out it was pretty good!
Over the intervening years, I’ve made a few minor changes, but this recipe is more or less what he gave me back in the day. I use boneless chicken thighs because they’re juicy and tender, but you can use any cut you want. It also works great with some sesame noodles (pictured up top) that I’ll post about later.
Marinated Asian Chicken
- 1 Shallow Container
- 1 Frying Pan
- 1 Tongs
- ¼ Cup Brown Sugar
- 3 Tbsp Soy Sauce
- 2 Cloves Garlic Minced
- ¼ Tsp Black Pepper
- 1 Tbsp Teriyaki Sauce
- 4-6 Chicken Thighs
- Mix all of the ingredients except the chicken in a bowl, plastic container, or zipper lock baggie. Mix until combined.
- Add the chicken to the container and turn to coat. Seal and let marinade for 30-60 minutes, or however long you like. If marinading longer than an hour, flip or turn the chicken occasionally.
- Heat a skillet or frying pan over medium heat with a tablespoon of oil.
- Add the chicken thighs in a single layer. Cook for about 5 minutes.
- Flip the chicken and continue cooking another 5 or so minutes. The internal temperature should be 160°F or higher.
- Remove the chicken and set on a plate to rest. Add the remaining marinade to the pan. Turn the heat to medium-high to reduce the sauce until it thickens, stirring continually to prevent burning.
- Turn off the heat and add the chicken, turning to coat in the thickened sauce. Plate, add your favorite side, and enjoy!