4 boneless chicken thighs, skin on (skinless works too)
2 tbsp soy sauce
1 tbsp vegetarian oyster sauce
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp cornstarch
Lemon Glaze
1-2 tbsp lemon zest (about 1 lemon)
¼ cup fresh lemon juice
2 tbsp honey
¼ tsp salt
1 tsp cornstarch
Directions
Marinate the chicken: Add chicken thighs to a bowl with soy sauce, vegetarian oyster sauce, garlic powder, salt, black pepper, and cornstarch. Mix until evenly coated.
Make the lemon glaze: In a small bowl, mix lemon zest, lemon juice, honey, salt, and cornstarch. Set aside.
Pan-fry: Heat oil in a pan over medium-high heat. Pan-fry chicken for 5 minutes per side until golden and cooked through. Remove and set aside.
Glaze: Pour the lemon sauce into the pan and simmer for 30 seconds until glossy.
Finish: Add chicken back in and cook on medium-high heat for 2–3 minutes, tossing to coat.
Serve: Serve chicken thighs whole or cut into bite-sized slices over rice.
