Teriyaki Chicken Thighs

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 1/3 cup low-sodium soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin or rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch mixed with 2 tsp water
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 2 scallions, sliced
• 3 cups steamed white rice, for serving

Instructions

1. Pat the chicken thighs dry and season both sides with salt and pepper.
2. In a small bowl, whisk together the soy sauce, brown sugar, mirin, honey, garlic, and ginger; this is your teriyaki sauce base.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken thighs, smooth-side down first, and cook for 5 to 6 minutes without moving them, until deeply golden brown.
5. Flip the thighs and cook for another 5 to 6 minutes, until a thermometer inserted into the thickest part reads 165F. Transfer to a plate.
6. Pour off any excess fat from the skillet, leaving the browned bits, then reduce heat to medium and pour in the teriyaki sauce mixture.
7. Bring the sauce to a simmer, stirring to scrape up the browned bits, and cook for 2 minutes.
8. Stir the cornstarch slurry again (it settles), then whisk it into the simmering sauce and cook for 1 to 2 minutes, until the sauce thickens enough to coat the back of a spoon.
9. Return the chicken thighs to the skillet, spooning sauce over the top, and simmer for 2 to 3 minutes to glaze and reheat.
10. Stir in the sesame oil, then slice the thighs if desired and serve over steamed rice, spooning extra sauce on top and garnishing with sesame seeds and scallions.

Tips

Why You'll Love This

• No bottled sauce needed
• Sweet and savory glaze
• On the table in 30 minutes

Nutrition

Nutrition values are estimated per serving based on the ingredients used.