1-Getting started with this soy garlic chicken thighs recipe: Begin by seasoning your 6 boneless, skinless chicken thighs with salt and freshly ground black pepper, then coat each piece evenly with ⅓ cup cornstarch for a crispy finish. Heat 3 tablespoons of a neutral oil like avocado or vegetable oil in a 12-inch skillet over medium-high heat until it’s hot and shimmering.

2-Next, cook the chicken for 4 to 5 minutes per side until it’s golden brown and fully cooked through, flipping once for even browning. Once done, remove the chicken from the skillet and set it aside to rest. For the glaze, lower the heat and melt 4 tablespoons of butter in the same skillet, then add 1 tablespoon minced garlic and 1 tablespoon ginger paste, sautéing until fragrant and aromatic.

3-Stir in 4 tablespoons light brown sugar and 4 tablespoons light soy sauce, letting the mixture cook until it thickens slightly into a glossy glaze. Return the chicken to the skillet and spoon the glaze over the top to coat it well. Finally, remove from heat, garnish with 2 or 3 thinly sliced green onions, and serve the chicken sliced, perhaps over cooked white or brown rice for a complete meal. This method ensures juicy, flavorful results every time, and cooking rice ahead can save you even more time just freeze it for up to a month.