Ingredients
1¼ pounds boneless, skinless chicken thighs
1/4 cup apple juice
2 tablespoons soy sauce
2 tablespoons soju, sake or carbonated water (See Tip)
1 to 2 tablespoons maple syrup, depending on sweetness preference
2 teaspoons toasted sesame oil, plus more for serving
4 garlic cloves, crushed
1 (2-inch) piece ginger, halved lengthwise
2 large scallions, cut crosswise into 3-inch pieces
Olive or canola oil
Salt and black pepper
Steamed white rice, lemon wedges and lettuce leaves (such as baby romaine, red leaf or butter lettuces), for serving
Directions
1
Marinate the chicken: Trim any excess fat from the chicken thighs, then cut into long, ½-inch-thick strips (a few straggler nuggets are fine). Transfer to a resealable container. Add the apple juice, soy sauce, soju, maple syrup, sesame oil, garlic, ginger and scallions, then seal the container and shake to combine. Marinate for at least 10 minutes at room temperature and up to 2 days in the refrigerator.
2
Heat a large nonstick or cast-iron skillet over high. Add enough olive oil to lightly coat the bottom. Using tongs, transfer the chicken and scallions to the pan in a single layer, leaving behind the marinade, and season lightly with salt and generously with pepper.
3
Cook without disturbing for 1 minute, reducing the heat if the bottoms are getting too dark. Flip the chicken and scallion pieces and continue cooking, stirring occasionally or shaking the pan, until golden brown and cooked through, 3 to 6 more minutes.
4
Serve immediately with the rice, lemon wedges and lettuce leaves. To eat, squeeze some lemon over the chicken and lettuce. Drizzle the lettuce lightly with sesame oil and a pinch of salt and pepper.