Sesame Teriyaki Chicken

Ingredients

• 1 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1 tbsp soy sauce (for the chicken marinade)
• 0.5 tsp black pepper
• 0.25 cup cornstarch (to coat the chicken)
• 0.25 cup soy sauce (for the sauce)
• 3 tbsp brown sugar
• 1 tsp sesame oil
• 2 garlic (grated)
• 1 tsp ginger (grated)
• 1 tbsp Mizkan rice vinegar
• 1 tbsp butter
• 2 tbsp oil (for frying (vegetable or canola))

Steps

1. 1

   In a mixing bowl, combine the bite-sized chicken pieces with soy sauce, black pepper, and cornstarch. Mix thoroughly until the chicken is evenly coated in a nice batter.

2. 2

   Heat oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until crispy and golden brown.

3. 3

   While the chicken is searing, prepare the sauce by whisking together soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, and Mizkan rice vinegar in a small bowl.

4. 4

   Once the chicken is crispy and cooked through, remove it from the skillet and set it aside.

5. 5

   In the same skillet, melt the butter over medium heat. Pour in the prepared sauce mixture.

6. 6

   Simmer the sauce until it thickens to a syrupy consistency.

7. 7

   Add the chicken back into the skillet. Toss well to ensure every piece is thoroughly coated in the thickened glaze.

8. 8

   Serve immediately, optionally garnished with sesame seeds or green onions.

Notes

The rice vinegar is a key component for the marinade and sauce balance. Ensure the pan is hot before adding the chicken to get that signature crispy exterior.

Nutrition per serving

• main
• dinner
• easy
• chicken
• teriyaki
• pan-seared
• sesame