Chicken Teriyaki

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 1 tbsp neutral cooking oil (For cooking the chicken)
• 0.5 cup soy sauce (Use reduced-sodium soy sauce if preferred)
• 0.25 cup brown sugar (Packed)
• 0.25 cup water (For the sauce)
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger (Finely grated)
• 3 garlic (Cloves, minced)
• 1 tbsp cornstarch (Whisked with 2 tablespoons cold water to make a slurry)
• 2 tbsp cold water (For the cornstarch slurry)
• 4 cup cooked white rice (For serving)
• 2 scallions (Thinly sliced, for garnish)
• 1 tbsp sesame seeds (For garnish)

Steps

1. 1

   Cut the chicken thighs into evenly sized bite-size pieces and pat them dry with paper towels so they brown rather than steam.

2. 2

   In a bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, grated ginger, and minced garlic until the sugar is mostly dissolved.

3. 3

   In a separate small bowl, whisk the cornstarch with the cold water until smooth. Set the slurry aside; stir it again immediately before using.

4. 4

   Heat the oil in a large skillet over medium-high heat until it shimmers. Arrange the chicken in a single layer, working in batches if necessary to avoid crowding the pan.

5. 5

   Cook the chicken for 4 to 5 minutes without moving it too much, until the undersides are browned. Turn the pieces and cook for another 4 to 5 minutes, until browned and cooked through to 165°F (74°C).

6. 6

   Pour the prepared teriyaki sauce into the skillet with the chicken. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.

7. 7

   Stir the cornstarch slurry once more and pour it into the simmering sauce. Cook for 1 to 2 minutes, stirring continuously, until the sauce becomes glossy and thick enough to coat the chicken.

8. 8

   Remove the skillet from the heat. Toss the chicken through the sauce until every piece is evenly glazed.

9. 9

   Spoon the chicken teriyaki over cooked white rice. Garnish with sliced scallions and sesame seeds, and serve immediately.

Notes

The source provided only the title “Teri this yaki” and no visible ingredient list, transcript, or written instructions. This recipe is a conventional reconstruction and should be treated as an estimate rather than an exact extraction.

Nutrition per serving

• main
• East Asian
• stovetop
• quick meal
• chicken
• rice