Description
Juicy chicken thighs coated in a sweet and savory teriyaki glaze.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic.
- Place chicken thighs in a resealable bag or shallow dish. Pour half of the teriyaki sauce over the chicken, ensuring it is well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat.
- Remove chicken from marinade, discarding the excess marinade. Sear chicken thighs for 3-4 minutes per side, until browned.
- Pour the remaining teriyaki sauce into the skillet. Bring to a simmer.
- Add the cornstarch slurry to the skillet and stir until the sauce thickens.
- Return chicken to the skillet and coat with the thickened glaze. Cook for another 5-7 minutes, or until chicken is cooked through and the glaze is sticky.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- For extra flavor, you can grill the chicken thighs after marinating.
- Adjust brown sugar to your sweetness preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
Keywords: teriyaki chicken, chicken thighs, glazed chicken, easy chicken recipe, asian chicken