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Teriyaki Chicken

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Japanese

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 1/2 lb. boneless skinless chicken thighs, cut into 1-in. pieces
  • 2 scallions, thinly sliced
  • 2 tsp. sesame seeds, toasted

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve, garnished with the scallions and sesame seeds.