Description
Delicious and tender teriyaki chicken coated in a sweet and savory glaze, perfect for weeknight dinners or special occasions.
Ingredients
- 1.5 lbs skinless, boneless chicken thighs or breasts
- 1 cup soy sauce
- ½ cup brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons cornstarch
- ½ cup water
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. Stir until the sugar dissolves.
- Add chicken to the marinade, making sure each piece is well-coated. Marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Remove the chicken and reserve the marinade. Heat a skillet over medium heat and add the marinated chicken.
- Cook the chicken for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
- While the chicken cooks, pour the reserved marinade into a saucepan. Bring it to a boil, then reduce heat and simmer for 5 minutes.
- In a small bowl, mix cornstarch and water to create a slurry. Slowly add this to the simmering sauce, stirring continuously until it thickens.
- Drizzle the thickened sauce over the cooked chicken and garnish with sliced green onions and sesame seeds.
Notes
For best results, marinate the chicken overnight. Monitor cooking to avoid overcooking and use a meat thermometer for accuracy.
