Skillet Teriyaki Chicken
Browned chicken thigh pieces in a glossy homemade teriyaki sauce of soy, honey, ginger and garlic. Faster than takeout and done in one pan in about 30 minutes.
Chef's note Bottled teriyaki is mostly sugar. This sauce takes two minutes to whisk and you control the salt.
Chef's note Bottled teriyaki is mostly sugar. This sauce takes two minutes to whisk and you control the salt. Thighs over breasts every time, because they forgive you if you get distracted for a minute.
Ingredients
- ⅓ cup low-sodium soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 2 cloves garlic grated
- ¼ cup water
- 2 tsp cornstarch
- 1½ lb boneless skinless chicken thighs cut into bite-size pieces
- 1 tbsp neutral oil
- 3 cups cooked rice for serving
- 2 scallions sliced
- 1 tsp sesame seeds
Steps
Whisk ⅓ cup low-sodium soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp fresh ginger, 2 cloves garlic, ¼ cup water and 2 tsp cornstarch in a small bowl until the cornstarch dissolves.
Pat 1½ lb boneless skinless chicken thighs dry. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring 4 minutes, until browned underneath, then stir and cook 3 to 4 minutes more, until cooked through.
Stir the sauce again, since the cornstarch settles, and pour it in. Simmer, stirring, 1 to 2 minutes, until it turns glossy and thick enough to coat the chicken.
Serve over 3 cups cooked rice, topped with 2 scallions and 1 tsp sesame seeds.
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