1-First, mix the marinade by combining 3 tablespoons of brown sugar, 1/4 cup of soy sauce, 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 1/4 teaspoon of freshly cracked black pepper, and 1 tablespoon of cooking oil in a small bowl. Next, place the 4 boneless, skinless chicken thighs in a shallow dish or a ziplock bag, pour the marinade over them to coat well, and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.

2-Heat a skillet over medium heat and add a small amount of cooking oil. Cook the chicken in batches until it’s browned and reaches an internal temperature of 165°F (74°C), then move it to a plate. Pour the remaining marinade into the skillet, bring it to a boil, and reduce it until it thickens into a glaze while whisking to mix in any browned bits from the pan.

3-Turn off the heat, return the chicken to the skillet, and coat it with the glaze. Finally, garnish with sliced green onions and 1 teaspoon of sesame seeds if you like. This whole process takes about 40 minutes for prep and marinating plus 20 minutes of cooking, totaling around one hour, making it a practical choice for busy schedules.