Teriyaki Chicken

Ingredients

• 1.5 lb Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 0.25 cup Brown sugar (packed)
• 1 tbsp Fresh ginger (grated)
• 2 Garlic (cloves, minced)
• 1 tbsp Vegetable oil (for frying)
• 1 tsp Cornstarch (mixed with 1 tsp water for slurry)
• 2 Green onions (sliced for garnish)
• Sesame seeds (for garnish)

Steps

1. 1

   In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic until the sugar is dissolved to create the teriyaki marinade.

2. 2

   Place the chicken pieces in a bowl or resealable bag and pour half of the marinade over them. Let marinate for at least 15 minutes.

3. 3

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

4. 4

   Add the chicken to the skillet, discarding the used marinade, and cook until browned on all sides and cooked through, about 8-10 minutes.

5. 5

   Pour the remaining fresh marinade into the skillet with the chicken.

6. 6

   Bring the sauce to a simmer. If a thicker glaze is desired, stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the chicken.

7. 7

   Remove from heat and garnish with sliced green onions and sesame seeds before serving over steamed rice.

Notes

For best results, use chicken thighs rather than breasts as they remain juicier during the high-heat cooking process. Serve with steamed broccoli or bok choy for a complete meal.

Nutrition per serving

• main
• chicken
• teriyaki
• japanese
• easy
• dinner
• high-protein