4 boneless, skin less chicken thighs
2 tablespoon soy sauce
1 tablespoon chinese cooking wine
1 teaspoon fresh ginger, grated
1 teaspoon fresh garlic, grated
1 teaspoon brown sugar
1 tablespoon ketchup
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon red chilli
Add all the ingredients to a bowl and mix well. Allow the chicken to marinate for 30 minutes or more.
Heat your grill pan to medium-high.
Grill 3-4 minutes per side.
Serve with rice pilaf and broccoli salad.
Recipe inspired by recipe tin eats.