• Gather all ingredients before starting recipe.

Marinating Chicken

• Combine 1 tbsp dry sherry, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp grated ginger, 1 tsp grated garlic and 1 tsp toasted sesame seed oil in a small bowl and stir to combine.
• Cut 6 chicken skinless boneless thighs into 2" pieces and add chicken to a plastic zip lock bag. Add marinade and mix the chicken to cover all pieces. Refrigerate for an hour or up to 4 hours, and up to overnight.

Browning Chicken

• Spray a medium sized skillet with vegetable oil spray and heat over medium high heat.
• Remove chicken from marinade and blot excess on a paper towel and add to skillet. Sear for 2-3 minutes per side or until the chicken becomes goden on both sides. Remove chicken to a plate and keep warm,
  

Sauce

• Heat 1 tbsp vegetable oil in the same skillet you used for the chicken over medium‑high heat.
  
• Add 1/2 medium thinly sliced red onion to the skillet and cook for one minute. Add 1/2 cup cherry tomatoes or baby plum tomatoes or a mix, cut in half, and cook for another minute.
  
• Add 1/2 cup ketchup, 1/4 cup chicken broth, 2 tbsp brown sugar, 2 tbsp oyster sauce, 1 tsp toasted sesame seed oil, 1/4 tsp grated ginger and 1 lemon zest and juice. Stir to combine and cook for a few minutes, or until the sauce thickens. 4-5 minutes. Reduce heat to low and keep warm.
  
• Combine chicken pieces with the sauce. Stir to coat all the pieces and serve over white rice.