Korean Chicken Thighs

This recipe was adapted from Korean Roasted Chicken Thighs, but I didn’t have 1 hour to bake the chicken, so cooking on stove top was the way to go, the  dish turned out real flavorful, little girl kept on telling me she enjoyed the way I cooked the chicken tonight, so I guess whether you bake or stirfry, this recipe is a keeper!


  • 6 chicken thighs, skin off, cut off excess fat. cut into 1×1 cubes
  • 1/2 cup light soy sauce
  • 1/2 cup minced green onions
  • 3 tablespoons sesame oil
  • 3 tablespoons honey
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  1. Heat up some oil in a wok
  2. Place chicken cubes in
  3. Combine the remaining ingredients in a bowl and then pour on top of the chicken.
  4. stir occasionally
  5. Cook for about 15 minutes until sauce is reduces and chickens are cooked through

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