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Sticky Soy Chicken Thighs
Ingredients
  • Olive oil drizzle
  • 1 lb chicken thighs
  • Ground black pepper to taste
  • 3 garlic cloves minced
  • ¾ cup beef broth
  • ¾ cup soy sauce
  • ¼ cup + 2 tbsp light brown sugar
  • ¼ tsp red pepper flakes
  • 1 tbsp cornstarch
  • 1 tbsp water
  • Thinly sliced scallions & sesame seeds for topping
Instructions
  1. Pat chicken thighs dry on both sides with a paper towel and season to taste with ground pepper.
  2. Heat a large skillet on medium-high and add just a drizzle of olive oil. When hot, fill the pan with chicken thighs. The skillet should be hot enough that the chicken will sear.
  3. Cook each side for 2 minutes and then set aside on a plate covered with foil. Repeat with any remaining chicken.
  4. Shut the heat off to the skillet to cool off. Add in the minced garlic and when fragrant, add in the broth and soy sauce. Once the heat has cooled and come back to a low simmer, turn the heat back on low.
  5. Add in red pepper flakes and brown sugar. Stir until dissolved. Add the chicken back in, cover the skillet, and cook for another 8-10 minutes. Spoon the sauce over the chicken while it's cooking and flip halfway through.
  6. Remove the chicken from the pan and plate. To the sauce, gradually whisk in the cornstarch, working through any clumps. If the sauce thickens too much, add in the tbsp of water to thin out.
  7. Spoon the sauce over the chicken, top with scallion and sesame seeds. Rice, mashed potatoes, or mashed cauliflower on the side go really well with this sauce!