DESCRIPTION
This Teriyaki Chicken is soooo much better than take-out and exactly what you want tonight! And you be eating it in about 30 minutes :)
I suggest serving with rice and broccoli.
Ingredients
Scale
- 1/2 cup mirin
- 1/3 cup soy sauce
- 1/4 cup packed brown sugar
- 2 Tbsp. rice vinegar
- 2 tsp. toasted sesame oil
- 2 tsp. grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp. cornstarch
- 1 Tbsp. cooking oil
- 1 and 1/2 lb. boneless skinless chicken thighs, cut into 1-in. pieces
- 2 scallions, thinly sliced
- 2 tsp. sesame seeds, toasted
Instructions
- In a small bowl, combine the mirin, soy sauce, sugar, vinegar, sesame oil, ginger, and garlic, whisking to dissolve the sugar. Whisk in the cornstarch and set aside.
- Heat a wok or large skillet over medium-high. Add the cooking oil, tilting the wok to coat the pan. Add the chicken, spread it into a single layer, and cook without stirring until lightly browned on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, until lightly browned and almost cooked through, about 3 minutes.
- Re-whisk the sauce and add it to the wok. Cook, stirring occasionally, until the sauce comes to a boil and thickens and the chicken is cooked through, about 2 minutes.
- Serve, garnished with the scallions and sesame seeds.
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