Teriyaki Chicken

Juicy chicken thighs simmer in a glossy homemade teriyaki sauce made with soy sauce, brown sugar, garlic, ginger, and rice vinegar. Serve over steamed rice with vegetables for an easy weeknight dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 0.5 cup low-sodium soy sauce
• 0.25 cup packed light brown sugar
• 0.5 cup water
• 2 tablespoons rice vinegar
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon neutral cooking oil
• 1 tablespoon sesame seeds
• 2 stalks green onions

Cooking instructions

1. In a small bowl, whisk the soy sauce, brown sugar, water, rice vinegar, garlic, ginger, and cornstarch until the sugar dissolves and no cornstarch lumps remain. (about 5 min)
2. Pat the chicken thighs dry and season lightly with black pepper if desired. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned, about 4 minutes per side. (about 8 min) — Medium-high heat
3. Pour the teriyaki mixture into the skillet. Bring it to a gentle simmer, then reduce the heat to medium-low. Cook, turning the chicken occasionally, until the sauce thickens and the chicken reaches 165°F in the thickest part, about 10 to 12 minutes. (about 12 min) — Medium-low heat; chicken 165°F
4. Transfer the chicken to a cutting board and rest for 5 minutes. Spoon the thickened sauce over the chicken, then sprinkle with sesame seeds and sliced green onions. Serve hot. (about 5 min)