Braised Chinese Chicken Thighs

I created this recipe to create something that tasted similar to what Lucy, a wonderful former co-worker of mine, used to make. This is pretty damn close. Make sure to use a decent soy sauce; never use Kikkoman.

Chicken:
1.5 lbs chicken thighs (boneless, skinless)

Marinade:
1 tbsp. sesame oil
1 tbsp. minced garlic
1 tbsp. minced ginger
2 tbsp. soy sauce (preferably "Kim Lan" brand)
1 tsp. white balsamic vinegar
1 tsp. dried Japanese chili peppers (ground finely in a spice grinder)

Extras:
dash of white balsamic vinegar
dash of cornstarch
green onion, finely chopped (optional)

Marinate the chicken in a gallon size ziploc bag for at least an hour, preferably a few hours.

Preheat oven to 350 degrees F.

Heat a large cast iron skillet and place the chicken and marinade in the pan. Cook a few minutes, flip and then put the skillet in the oven. Cook until chicken is cooked through. Remove the chicken but leave the pan drippings. Heat the pan on low and add a dash of cornstarch and white balsamic vinegar. Whisk until cornstarch is dissolved. Coat the with the sauce. Add the green onion.

This is really good with roasted yams and some steamed rice.