Description
Teriyaki chicken is one of the most well known dishes in Japanese cooking. Anyone can make it, and it is on the table within 30 minutes.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1 garlic clove
- 1 bunch green onions
- 1/2 inch fresh ginger root
- 2 tablespoons dark brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
Instructions
- In a large bowl, combine 1 pressed garlic clove and a small piece of fresh ginger pressed through a garlic press with 1/3 cup soy sauce, 2 tablespoons dark brown sugar, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil.
- Add the chicken thighs and marinate for at least 30 minutes. Set the remaining marinade aside.
- Heat a skillet over medium heat and cook the chicken thighs for 10 to 12 minutes, turning occasionally, until cooked through and golden brown.
- Meanwhile, pour the reserved marinade into a small saucepan and bring it to a boil. Let it reduce slightly for a few minutes. In a small bowl, mix the cornstarch with a splash of water to make a slurry. Gradually whisk it into the sauce until the teriyaki sauce has thickened.
- Brush the chicken with the teriyaki sauce just before serving. Garnish with sliced green onions.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Frying, Sautéing
- Cuisine: Japanese