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Put the chicken thighs in a bowl and add the canola oil. Let them stay until the grill pan heats up on high.
Then, add the chicken thighs to the heated grill pan and leave them for three to five minutes on each side. Remove from heat.
In a separate pan, add the soy sauce, sugar, garlic powder, lemon juice, water, and ground ginger. Mix well and bring to a boil on high heat while waiting for the chicken thighs to cook.
Reduce the temperature to medium-low and cook the sauce for two to three minutes.
Next, add the cornstarch/water mixture and cook over low heat until the sauce starts thickening.
Place the cooked chicken on a plate and drizzle the sauce over it.
Combine with grilled pineapple and brown rice, or your favorite sides such as steamed vegetables.