Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1/4-inch strips
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp Asian pear, grated
  • 1/2 tsp black pepper, freshly cracked
  • 4 stalks green onions, cut into 2-inch batons
  • 1 small white onion, thinly sliced
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp neutral oil (avocado or grapeseed oil)

Instructions:

  1. In a large mixing bowl, whisk together the soy sauce, brown sugar, grated ginger, toasted sesame oil, minced garlic, and grated Asian pear. Add the sliced chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature.
  2. Heat a large cast iron skillet or wok over high heat until smoking slightly. Add 1 tablespoon of neutral oil and swirl to coat.
  3. Add half of the chicken in a single layer to avoid overcrowding. Sear undisturbed for 2–3 minutes to develop a caramelized crust. Stir and cook for another 1-2 minutes until cooked through. Remove and repeat with the remaining oil and chicken.
  4. Return all chicken to the pan. Add the sliced white onions and green onion batons. Stir-fry for 1-2 minutes until the onions are slightly softened but still crisp. Garnish with toasted sesame seeds and serve immediately.