This is Parade's photo! We are always in a rush to devour this and I never remember to take a picture to use here.
This recipe uses whole thighs, but people with little kids will probably cut them up into small strips first --- which of course would make the cooking period just about instantaneous.
Make the simple marinade: 1/4 c brown sugar ( I use brown splenda), 3 TB soy sauce, 2 cloves minced garlic, and 1/2 tsp ground ginger, a pinch of black pepper. Mix well and place in a zipper bag with 4 boneless skinless chicken thighs. Marinate at least 30 minutes and as long as a day, refrigerated.
Heat a large heavy skillet and barely cover the bottom of the pan with less than 1 TB olive oil. Tilt the pan so it dribbles around and mostly- covers the bottom. Lift each thigh out of the bag, letting the marinade drip off into the bag and place the chicken in the hot oil. Cook over medium heat and cut into the middle to be sure they're done -- this won't take long, not more than 10 minutes max. Flip the meat now and then, it will darken as it cooks. And smell just delightful!
Then pour the remaining marinade into the pan, with the chicken, and boil & whisk as it reduces into a thick glaze that smells just like your favorite Chinese restaurant. Spoon the glaze over the chicken. To plate just place it on the rice, sprinkle chopped green onion and sesame seeds over the top.
Deliciousness beyond all expectation, and ready in a flash. I should note that the original recipe is enough marinade/sauce for 8 thighs . I hate not having a lot of sauce so I choose to use these amounts for just 4 thighs and have lots of thick gooey sauce to roll around in.
