Ingredients
Scale
- Chicken thighs (boneless, skinless) 1.5 lbs
- Soy sauce 1/2 cup
- Mirin (sweet rice wine) 1/4 cup
- Sake (rice wine) 1/4 cup
- Sugar 2 tablespoons
- Garlic (minced) 2 cloves
- Ginger (grated) 1 teaspoon
- Cornstarch 1 tablespoon
Instructions
- Step 1: In a bowl, whisk together soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. This is your teriyaki marinade.
- Step 2: Cut the chicken thighs into bite-sized pieces and place them in a resealable bag or container. Pour the teriyaki marinade over the chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserve the marinade) to the skillet and cook until browned on all sides and cooked through, about 8-10 minutes.
- Step 4: In a small bowl, whisk together the reserved marinade and cornstarch to create a slurry.
- Step 5: Pour the cornstarch slurry into the skillet with the chicken. Stir constantly until the sauce thickens and becomes glossy, about 1-2 minutes.
- Step 6: Serve the teriyaki chicken hot over rice, garnished with sesame seeds and chopped green onions if desired.
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth if needed to prevent it from drying out.
- Teriyaki chicken is delicious served over a bed of fluffy white rice with steamed broccoli and a sprinkle of toasted sesame seeds for added flavor and texture.
- Don't skip the marinating step – it's key to infusing the chicken with that signature teriyaki flavor, and overnight marinating will yield the most tender and flavorful results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American