Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Soy sauce: 1/2 cup
- Mirin (sweet rice wine): 1/4 cup
- Sake (rice wine): 2 tablespoons
- Brown sugar: 2 tablespoons, packed
- Ginger: 1 tablespoon, grated
- Garlic: 2 cloves, minced
- Cornstarch: 1 tablespoon, mixed with 2 tablespoons cold water
Instructions
- Step 1: In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic.
- Step 2: Place the chicken pieces in a resealable bag or a bowl and pour the teriyaki marinade over them. Make sure the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade.
- Step 4: Cook the chicken in the skillet for 6-8 minutes, or until cooked through and browned on all sides. Remove the chicken from the skillet and set aside.
- Step 5: Pour the reserved marinade into the skillet and bring to a simmer over medium heat. Add the cornstarch slurry (cornstarch mixed with water) and stir constantly until the sauce thickens, about 1-2 minutes.
- Step 6: Return the cooked chicken to the skillet and toss to coat with the teriyaki sauce. Simmer for another minute to heat the chicken through. Serve hot over rice, garnished with sesame seeds and sliced green onions, if desired.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce becomes too thick.
- Serve your teriyaki chicken with steamed broccoli or a quick cucumber salad for a complete and balanced meal.
- Don't skip the sake in the marinade; it tenderizes the chicken beautifully and adds a depth of flavor you'll love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American