Ingredients

• 1/4 cup tamari
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp chili garlic sauce
• 1 tsp grated fresh ginger
• 1 green onion, thinly sliced
• 1 tsp vegetable oil
• 8 boneless skinless chicken thighs

Preparation

In a small bowl, whisk together the tamari, rice vinegar, honey, chili garlic sauce, and ginger. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until it is golden, about 4 to 6 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 4 minutes. Pour in the sauce and continue to cook the chicken, flipping often, until the sauce thickens and the chicken reaches an internal temperature of 165ºF, about 3 minutes.
Serve immediately topped with the green onions.