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Teriyaki Chicken with Homemade Sauce finished recipe

Teriyaki Chicken with Homemade Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 cups servings
Ingredients Method

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
  • 1 tablespoon neutral oil such as avocado or canola oil
  • 1/4 teaspoon ground black pepper
For the Teriyaki Sauce
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup mirin
  • 1/4 cup packed (50 g) light brown sugar
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 garlic cloves finely minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for the cornstarch slurry
Optional Garnishes
  • 2 green onions thinly sliced, optional
  • 1 tablespoon toasted sesame seeds optional

Method
 

Method
  1. Prepare the teriyaki sauce: In a medium bowl, whisk together the soy sauce, mirin, brown sugar, 1/4 cup (60 ml) water, rice vinegar, sesame oil, garlic, and ginger until the sugar is mostly dissolved.
  2. Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons (30 ml) cold water until completely smooth. Set aside.
  3. Prepare the chicken: Pat the chicken thighs dry with paper towels. Cut them into evenly sized 1 1/2-inch (4 cm) pieces and season with the black pepper.
  4. Heat the skillet: Heat the neutral oil in a 12-inch skillet over medium-high heat until shimmering.
  5. Brown the chicken: Add the chicken in a single layer. If necessary, work in two batches to avoid crowding the pan. Cook undisturbed for 3 to 4 minutes, until the bottoms are deeply golden.
  6. Turn and continue cooking: Turn the chicken pieces and cook for another 3 to 4 minutes, stirring occasionally. They should be browned on several sides and nearly cooked through.
  7. Add the teriyaki sauce: Reduce the heat to medium. Pour the prepared sauce into the skillet and stir to coat the chicken. Bring to a gentle simmer.
  8. Finish cooking the chicken: Simmer for 2 to 3 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C).
  9. Thicken the sauce: Stir the cornstarch slurry again, then slowly pour it into the skillet while stirring continuously.
  10. Cook until glossy: Simmer for 1 to 2 minutes. The sauce should become shiny and thick enough to coat the chicken without looking pasty.
  11. Adjust the consistency: If the sauce becomes too thick, stir in 1 tablespoon (15 ml) water at a time. If it remains too thin, simmer for another 30 to 60 seconds.
  12. Coat the chicken: Toss the chicken through the sauce until every piece is evenly glazed and there is no pool of thin liquid at the bottom of the skillet.
  13. Rest briefly: Remove the skillet from the heat and let the chicken stand for 5 minutes. The glaze will thicken slightly as it cools.
  14. Garnish and serve: Sprinkle with sliced green onions and toasted sesame seeds, if using. Serve warm.

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