Trim any excess fat from the chicken thighs and cut them into 1 to 2 inch chunks. This helps them cook quickly and evenly.

Add a small amount of oil to a large skillet and place it over medium heat. Let it preheat for a minute or two.

Add the chicken pieces to the skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on the outside and reaches 165°F internally. Add the minced garlic during the last 1 to 2 minutes of cooking and stir to coat.

Pour in the soy sauce and sprinkle in the brown sugar. Stir well and bring the mixture to a gentle simmer to start building the sauce.

In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to make a slurry. Slowly pour this into the skillet while stirring. Continue cooking for 2 to 3 minutes, or until the sauce thickens and coats the chicken.

Remove from heat and serve hot over steamed rice and your favorite vegetables. Garnish with sesame seeds or green onions if desired.