Chicken Teriyaki
This delicious Chicken Teriyaki recipe gives a flavor combination of sweet, savory, and umami. The sauce sticks to the chicken, coasting it well in wonderful flavor and the chicken is seared on the outside and juicy on the inside.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 water
- 1 tablespoon rice vinegar - can substitute with apple cider vinegar
- 1.5 teaspoons corn starch
- 1/4 teaspoon sesame oil
- 1 minced garlic clove
- 1 teaspoon minced ginger
- 1/4 teaspoon ground black pepper
For Serving:
- Sliced green onion
- White rice
Instructions
- To a bowl, add your 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 water, 1 tablespoon rice vinegar, 1.5 teaspoons corn starch, 1/4 teaspoon ground black pepper, 1/4 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Whisk well until there are no clumps from the corn starch.
- Add your 1 tablespoon of olive oil to a large pan and set on medium-high heat.
- If needed, use a meat mallet on your chicken thighs so they are no thicker than 3/4 inch at any part. Once the pan is hot, add your chicken and let it sear for about 3-4 minutes before flipping and searing on the other side for 3-4 minutes or until cooked all of the way through.
- Mix your sauce again and pour over the chicken. Stir the sauce and flip the chicken in it for 1-2 minutes until the sauce has thickened and serve.Enjoy!
Notes
Serves well with white rice and topped with sliced green onions.