Savory Teriyaki Chicken
A classic Japanese dish featuring tender chicken thighs glazed in a sweet and savory homemade teriyaki sauce. Perfect for a quick, flavorful meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 0.5 cup soy sauce low-sodium
- 0.5 cup mirin
- 0.25 cup sake or dry sherry
- 0.25 cup brown sugar packed
- 2 clove garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp water cold
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds for garnish
- 2 stalk green onions sliced for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger until the sugar is dissolved. This is your teriyaki sauce.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Pour the prepared teriyaki sauce over the chicken. Bring to a gentle simmer, then reduce heat to medium-low and let it cook for 5 minutes, allowing the flavors to meld.
- Stir the cornstarch slurry once more, then gradually add it to the simmering sauce, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes. If the sauce gets too thick, add a tablespoon of water.
- Remove from heat. Garnish with sesame seeds and sliced green onions before serving hot.
Notes
Serve immediately with steamed white rice and a side of blanched or stir-fried broccoli. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you prefer chicken breast, cut it into similar-sized pieces and adjust cooking time slightly.