Description
Tender chicken coated in a glossy, flavorful homemade teriyaki glaze that’s sweet, savory, and just a little sticky. Perfect for busy weeknights or cozy meals.
Ingredients
Scale
- 1 pound (450 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (50 g) brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon (5 g) freshly grated ginger
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water
- 1 tablespoon (15 ml) cooking oil
- Sesame seeds (optional, for garnish)
Instructions
- In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Heat over medium-low until the sugar dissolves.
- In a separate bowl, mix cornstarch with cold water. Slowly whisk this mixture into the sauce until it begins to thicken. Let it simmer for 2–3 minutes, then remove from heat.
- Heat a nonstick skillet or wok over medium-high heat. Add oil and allow it to warm up.
- Place chicken thighs in the skillet, cooking for 4–5 minutes per side, or until golden brown and cooked through.
- Once the chicken is cooked, pour the glaze over the chicken. Toss to coat each piece evenly, letting the sauce bubble slightly for 1–2 minutes.
- Sprinkle sesame seeds on top for garnish and serve immediately.
Notes
Pat the chicken dry before cooking to achieve a golden crust. If the sauce becomes too thick, add a splash of water to loosen it. Adding a drop of sesame oil to the glaze before serving enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Fat: 15
- Carbohydrates: 15
- Protein: 22
Keywords: teriyaki chicken, homemade teriyaki sauce, Japanese chicken recipe, easy dinner recipe