3. Cook the chicken:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).
Cook for about 5–7 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.
4. Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.
Notes & Tips
• You can use boneless chicken breasts or tenders instead of thighs, but thighs stay juicier. If using breasts, slice them in half or pound to ½-inch thickness so they cook evenly without burning the glaze.
• The oil helps prevent sticking and gives the sauce a glossy finish, while the water balances the sauce thickness.
• Soy sauce provides savory umami flavor, garlic deepens the taste, ginger adds warmth and subtle sweetness,
