Ingredients
Scale
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper.
- Place the chicken thighs in a shallow dish or a resealable plastic bag. Pour half of the teriyaki marinade over the chicken. Reserve the other half of the marinade for later.
- Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Remove the chicken from the marinade and place it in the prepared baking dish. Discard the used marinade.
- Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, pour the reserved marinade into a small saucepan. In a separate small bowl, whisk together the cornstarch and cold water until smooth.
- Bring the reserved marinade to a simmer over medium heat. Gradually whisk in the cornstarch mixture. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Once the chicken is cooked, remove it from the oven. You can either brush the thickened teriyaki sauce over the chicken in the baking dish or slice the chicken and toss it with the sauce.
- Garnish with sesame seeds and chopped green onions, if desired. Serve immediately with rice and steamed vegetables.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- You can also grill or pan-fry the chicken instead of baking it.
- Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 100mg