Ingredients
1cupcoconut aminos
2tbsprice wine vinegar
1tbspbrown sugar,or more to taste
2tspginger,grated
2tspgarlic,minced
2tspsesame oil
3lbschicken thighs,boneless, skinless
1tbspcornstarch
2tspwater
3cupsrice,cooked
1green onions,sliced
1tspsesame seeds
Preparation
Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.
Place an oven rack near the top of the oven so the chicken will be about 4 inches from the broiler element. Preheat the broiler.
Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.
Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
While the chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.
Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened.
Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side until an internal temperature of 165 degrees F (74 degrees C) is reached.
Serve with hot rice and garnish with sliced green onions and sesame seeds.
