Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Soy sauce: 1/2 cup
- Mirin (sweet rice wine): 1/4 cup
- Granulated sugar: 2 tablespoons
- Fresh ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
- Cornstarch: 1 tablespoon
- Water: 2 tablespoons
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, mirin, sugar, ginger, and garlic.
- Step 2: Add the chicken pieces to the bowl and marinate for at least 30 minutes, or up to several hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken, reserving the marinade.
- Step 4: Cook the chicken, stirring occasionally, until browned and cooked through, about 8-10 minutes.
- Step 5: In a small bowl, whisk together cornstarch and water to form a slurry. Pour the slurry into the skillet with the chicken.
- Step 6: Add the reserved marinade to the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes. Serve immediately over rice.
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat with a splash of water or broth to prevent drying out.
- Serve your teriyaki chicken over fluffy rice and steamed broccoli for a complete and satisfying meal.
- Don't skip the ginger and garlic; their fresh flavors really brighten the teriyaki sauce and complement the chicken beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American