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Glossy teriyaki chicken served over steamed rice with sesame seeds

Teriyaki Chicken

Diced chicken thighs seared hard and tossed in a from-scratch teriyaki glaze that's reduced separately for full control over its thickness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Japanese
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1.5 lb 680 g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon 15 ml neutral oil
  • 2 tablespoons 16 g cornstarch, for dredging
  • Salt and black pepper to taste
  • 1/2 cup 120 ml low sodium soy sauce
  • 1/3 cup 70 g brown sugar, packed
  • 3 cloves garlic minced
  • 1 tablespoon 6 g fresh ginger, grated
  • 2 tablespoons 30 ml rice vinegar
  • 1/2 cup 120 ml water
  • 1 tablespoon 8 g cornstarch mixed with 2 tablespoons (30 ml) cold water
  • 1 teaspoon 5 ml toasted sesame oil
  • 2 green onions sliced
  • 1 tablespoon 9 g sesame seeds

Method
 

  1. Toss chicken with salt, pepper, and cornstarch.
  2. Sear in oil at 375°F (190°C) for 3 minutes per side, in batches.
  3. Pull chicken at 160°F (71°C) internal and set aside.
  4. Combine soy sauce, brown sugar, garlic, ginger, vinegar, and water in a saucepan and simmer 4 minutes.
  5. Whisk in the cornstarch slurry and cook until thickened, about 30 seconds.
  6. Return chicken to the glaze and toss for 90 seconds.
  7. Stir in sesame oil off heat, then rest 2 minutes before serving.

Notes

Cut chicken pieces to a uniform 1-inch size so they finish cooking at the same time.
Tamari or coconut aminos both work in place of soy sauce for a gluten free version.
The glaze thickens further as it cools, so pull it while it still looks slightly loose in the pan.
Storage Notes:
Refrigerate up to 4 days in a sealed container.
Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in a skillet over medium low heat with a splash of water.