Description
A quick and flavorful dish featuring tender, seared chicken thighs coated in a glossy, sweet, and savory homemade teriyaki glaze.
Ingredients
Scale
- 8–10 oz chicken thighs, boneless
Teriyaki Sauce Ingredients:
- 2 tbsp brown sugar (substitute honey)
- 1 1/2 tbsp soy sauce
- 1/2 tsp rice vinegar
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 3 tbsp water
- 1 tsp cornstarch (optional, for a thicker glaze)
Instructions
- Pat the chicken thighs dry with a paper towel and trim any excess fat. Cut the thighs into bite-sized pieces or leave them whole, depending on your preference.
- In a small bowl, mix together the teriyaki sauce ingredients (brown sugar, soy sauce, rice vinegar, ginger, garlic, and water). If using cornstarch for a thicker glaze, mix it into the sauce until fully dissolved.
- Heat a nonstick or cast-iron skillet over medium-high heat. Add a small amount of oil (about 1–2 teaspoons) to the pan. Place the chicken thighs in the pan and cook for 4–5 minutes on one side until golden brown and slightly charred. Flip and cook for another 3–4 minutes until fully cooked through.
- Reduce the heat to medium. Pour the sauce mixture over the chicken, ensuring it coats all the pieces. Stir frequently as the sauce begins to bubble and thicken, about 2–3 minutes. Flip the chicken occasionally to coat evenly in the sauce.
- Continue cooking and mixing until the sauce thickens to a glaze-like consistency and clings to the chicken. This should take an additional 1–2 minutes. Remove from heat.
- Serve the teriyaki chicken over steamed rice or alongside your favorite vegetables. Garnish with sesame seeds and sliced green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2