Ingredients
- Chicken Thighs (boneless, skinless): 1.5 lbs
- Soy Sauce: 1/2 cup
- Mirin (sweet rice wine): 1/4 cup
- Brown Sugar: 2 tablespoons
- Garlic (minced): 2 cloves
- Ginger (grated): 1 teaspoon
- Cornstarch: 1 tablespoon
- Sesame Oil: 1 teaspoon
Instructions
- Step 1: In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, and grated ginger. This is your teriyaki marinade.
- Step 2: Cut the chicken thighs into 1-inch pieces. Place the chicken in a resealable bag or container and pour the teriyaki marinade over the chicken. Ensure all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: After marinating, remove the chicken from the marinade, reserving the marinade. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to form a slurry.
- Step 4: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
- Step 5: Pour the reserved marinade into the skillet with the chicken. Bring to a simmer. Gradually add the cornstarch slurry, stirring constantly until the sauce thickens, about 1-2 minutes.
- Step 6: Serve the teriyaki chicken over rice, garnished with sesame seeds and chopped green onions (optional).
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days for best flavor.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce.
- Serve this teriyaki chicken with steamed broccoli or stir-fried vegetables for a complete and balanced meal.
- For extra flavor, try searing the chicken on high heat before adding the marinade to achieve a deliciously caramelized crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American