Chicken Teriyaki
This recipe features tender chicken thighs marinated and then cooked to perfection, coated in a sweet and savory homemade teriyaki sauce that's bursting with flavor.
Ingredients
- •4 Skinless chicken thighs
- •¾ cup Soy sauce
- •2 tablespoons Rice vinegar
- •4 cloves Garlic, grated
- •2 teaspoon Fresh ginger, grated
- •½ cup Tamari
- •¼ cup Brown sugar
- •1 tablespoon Honey
- •1 teaspoon Sesame oil
- •3 tablespoons Mirin
- •¼ cup Water
- •3 teaspoons Cornstarch
- • Oil
Instructions
- 1
Place the chicken thighs in a mixing bowl. Add 1/4 cup soy sauce, rice vinegar, 1/2 grated garlic, and 1/2 grated ginger. Mix well to coat and let the chicken marinate for at least 30 minutes while preparing the sauce.
- 2
In a small saucepan, combine 1/2 cup, brown sugar, the rest of your grated fresh ginger, minced garlic, honey, sesame oil, and mirin. Cook this mixture over medium heat for approximately 5 minutes, stirring occasionally.
- 3
In a separate small bowl, whisk together the water and cornstarch to create a slurry. Reduce the heat under the saucepan with the sauce, then add the cornstarch slurry. Stir continuously and cook until the sauce visibly thickens.
- 4
Take the thickened sauce off the heat and set it aside.
- 5
Heat a large pan over high heat and add a small amount of cooking oil.
- 6
Place the marinated chicken thighs into the hot pan and cook each side for about 3 minutes.
- 7
Using a brush, apply the teriyaki sauce evenly over both sides of the chicken. Continue cooking for an additional 1 to 2 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- 8
Once cooked, remove the chicken, slice it, and serve immediately with rice and broccoli, or any preferred side dishes.
- 9
Enjoy your meal!