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Irresistibly Saucy Teriyaki Chicken

Irresistibly Saucy Teriyaki Chicken

Tender chicken glazed in a rich, homemade teriyaki sauce that strikes the perfect balance between sweet and savory. Perfect served over steamed rice with a side of broccoli.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken thighs Cut into 1-inch bite-sized pieces
  • 1 tbsp Sesame oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
For the Teriyaki Sauce
  • 0.5 cup Low-sodium soy sauce
  • 0.33 cup Brown sugar, packed Or honey for a richer flavor
  • 0.25 cup Mirin (Japanese sweet cooking wine)
  • 2 tbsp Rice vinegar
  • 1 inch piece Fresh ginger Grated
  • 2 cloves Garlic Minced
  • 1 tbsp Cornstarch Mixed with 2 tbsp cold water to make a slurry
For Serving
  • 1 tsp Sesame seeds Toasted, for garnish
  • 2 stalks Green onions Sliced, for garnish

Method
 

Instructions
  1. In a medium bowl, whisk together all Teriyaki Sauce ingredients except for the cornstarch slurry: soy sauce, brown sugar, mirin, rice vinegar, grated ginger, and minced garlic.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper.
  3. Add the seasoned chicken to the hot skillet in a single layer (working in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until chicken is golden brown and cooked through.
  4. Once the chicken is cooked, pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer.
  5. Whisk the cornstarch and cold water together until fully combined (the slurry). Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to cook and stir for 1-2 minutes until the sauce has thickened significantly and is glossy.
  6. Remove from heat immediately once the sauce reaches a thick, syrupy consistency, ensuring the chicken is fully coated.
  7. Serve hot over steamed rice, garnished generously with toasted sesame seeds and sliced green onions.

Notes

For an extra layer of flavor, you can marinate the chicken in half of the sauce mixture for 30 minutes before cooking. Ensure you use low-sodium soy sauce to better control the final saltiness.