Description
What started as a late-night college experiment turned into a go-to dinner with a love story twist. This dish reminds me that some of the best meals come from the humblest beginnings—and now it’s a dinnertime regular in our home. Juicy chicken, a sweet-salty glaze, and only one pan? It’s weeknight gold.
Ingredients
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2 lbs boneless, skinless chicken thighs, cubed
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1 cup soy sauce (regular or tamari for gluten-free)
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½ cup packed brown sugar (light or dark)
Instructions
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Mix: Stir soy sauce and brown sugar in a bowl until mostly dissolved. Add cubed chicken, toss to coat, and marinate 30 mins (room temp) or overnight (fridge).
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Cook: Pour chicken and marinade into a large skillet. Bring to a simmer over medium heat.
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Simmer & Glaze: Cook 15 mins, stirring occasionally. Sauce will thicken. For stickier glaze, raise heat in the last 2 mins, stirring constantly.
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Finish: Remove from heat once sauce is glossy and chicken is fully cooked (165°F). Let rest 5 mins—it thickens more as it cools.
Notes
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Pat chicken dry for better caramelization.
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Sauce not thickening? Simmer uncovered, or add a cornstarch slurry.
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Chicken breasts work too—just reduce cook time slightly.
- Prep Time: 5 min
- Cook Time: 15 min
Nutrition
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 15g
- Protein: 35g