Make Yourself at Home

My husbands all time favorite dish is Chicken Teriyaki..I mean he could eat it everyday no joke! I took several photos to show a more detailed look at each step. I also used 5lbs instead. (making sure he had enough to have daily haha) Basically I just doubled the recipe. If you want more sauce another option is to add in some chicken stock probably 1/4-1/2 a cup. Two other deviations I made from the recipe was I did not have sesame oil, so I substituted by adding in sesame seeds before cooking to draw out some more flavor. As well as I did not have fresh ginger which I would recommend so I subbed with a teaspoon of ginger powder.

Ingredients

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken thighs
• 1 tbsp vegetable oil

For the Teriyaki Sauce:

• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp cornstarch + 1 tsp water (optional, for thickening)

For Garnish:

• Chopped green onions
• Toasted sesame seeds

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Instructions

1. Prepare the Sauce:
   • In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
2. Marinate the Chicken:
   • This step is optional and add more flavor into the meat (I skipped this step)
   • Place chicken thighs in a shallow dish or ziplock bag and pour all the sauce over them. Marinate for 20-30 minutes (or up to 2 hours in the fridge).
3. Cook the Chicken:
   • Heat the vegetable oil in a skillet over medium heat. Remove chicken thighs from the marinade, shaking off excess (but do not discard the marinade).
   • Slice chicken thighs if desired (this will shorten the cooking time)
   • Cook the chicken thighs for about 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.
4. Make the Sauce:
   • Pour the marinade into the same skillet. Bring it to a boil and simmer for 1-2 minutes to cook off any raw chicken juices. If desired, stir in the cornstarch slurry (cornstarch + cold water) and cook until the sauce thickens.
5. Combine:
   • Slice the cooked chicken thighs and return them to the skillet, tossing to coat with the sauce.
6. Serve:
   • Serve over steamed rice or noodles. Garnish with green onions and sesame seeds.

Prepare the Sauce

Chicken Thighs Ready for Slicing

Cook the Chicken

Chicken Added Back into Sauce

Ready to Eat Steam Up Veggies if Desired (or add into the sauce while cooking)

Enjoy!