Instructions

1. Start by marinating the chicken. In a bowl, combine 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon freshly grated ginger, and 2 cloves minced garlic. Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring the chicken is fully coated. Cover and refrigerate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Once hot, remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
3. In the same skillet, lower the heat to medium and add the reserved marinade. Bring it to a simmer and cook for about 3-4 minutes until slightly thickened.
4. Slice the cooked chicken into bite-sized pieces and return it to the skillet with the thickened sauce. Toss to coat the chicken evenly with the sauce. Cook for an additional 2 minutes to heat through.
5. Serve the sesame ginger chicken over steamed rice, garnishing with sliced green onions and sesame seeds.