Chicken Ramen

Remove dark green parts from 3 scallions and slice into 2" pieces; set aside. Slice white and pale green parts into 2" pieces; set aside separately.

Toss 1 lb. skinless, boneless chicken thighs, one 1" piece ginger, peeled, finely grated, 1 Tbsp. soy sauce, and 1 tsp. honey in a medium bowl to coat. Let sit 10 minutes.

Heat 1 Tbsp. vegetable oil in a medium pot over medium. Cook chicken thighs, undisturbed, until golden brown underneath (it won’t be cooked through), about 5 minutes. Transfer to a plate.