Teriyaki Chicken

Homemade teriyaki sauce takes about a minute to mix and beats the bottled stuff by a wide margin. It is just soy sauce, a little sweetness, and aromatics, thickened into a shiny glaze.

Sear the chicken first, then build the sauce in the same pan so it picks up all the browned bits. Serve it over rice with something green and dinner is done.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin or rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp neutral oil
• Sesame seeds and sliced green onion, to garnish

Instructions

1. Stir together the soy sauce, brown sugar, mirin, garlic, and ginger to make the teriyaki sauce.
2. Pat the chicken dry and season it lightly with salt.
3. Heat the oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through (165F / 74C).
4. Remove the chicken to a plate and pour off any excess fat.
5. Pour the sauce into the pan and bring it to a simmer.
6. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and turns glossy.
7. Return the chicken to the pan, turning to coat each piece in the glaze.
8. Garnish with sesame seeds and green onion, and serve over rice.

Equipment

• Large skillet
• Small bowl