Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup low sodium soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Pat the chicken thighs dry with paper towels.
- In a medium bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger.
- Pour half of the teriyaki sauce over the chicken in a shallow dish or resealable bag. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Reserve the other half of the sauce.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Remove the chicken from the marinade, discarding the marinade. Cook the chicken for 5-7 minutes per side, or until cooked through and lightly browned. Remove chicken from the skillet and set aside.
- Pour the reserved teriyaki sauce into the skillet. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Return the cooked chicken to the skillet, tossing to coat evenly with the sauce.
- Serve hot, garnished with sesame seeds and sliced green onions, if desired.
Notes
- For extra flavor, marinate the chicken for up to 4 hours.
- Adjust the sweetness of the sauce by adding more or less brown sugar.
- This dish is excellent served over steamed white rice or with a side of stir-fried vegetables.
- To make it a bit spicier, add a pinch of red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg