Back to 4 servings Chicken 1.5 pounds boneless skinless chicken thighs, or skin-on thighs; cut into bite-size pieces 1 tablespoon vegetable oil, for searing Teriyaki sauce 0.5 cup soy sauce, Japanese soy sauce (koikuchi shoyu) preferred; low-sodium works if you add salt to taste 0.25 cup mirin, sweet rice wine; dry sherry with a little sugar can stand in 0.25 cup sake, drinking sake, not cooking sake; dry sherry or white wine can substitute 3 tablespoons brown sugar, packed; white sugar also works 1 teaspoon fresh ginger, grated; optional 1 clove garlic, minced; optional 1 tablespoon cornstarch, mixed with 1 tablespoon water, if the sauce needs thickening To serve cooked rice, to serve steamed broccoli or shredded cabbage, to serve sesame seeds and sliced scallions, optional garnish
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1 Step 1: Whisk together the soy sauce, mirin, sake, brown sugar, ginger and garlic in a small bowl until the sugar dissolves. Set aside.2 Step 2: Pat the chicken dry. Heat the oil in a large skillet over medium heat, add the chicken in a single layer and sear, turning once, until both sides are browned, about 5 to 7 minutes per side in total.3 Step 3: Pour off any excess fat and wipe the pan if needed, then pour in the teriyaki sauce. Bring it to a boil, then reduce to a simmer and cover for 3 to 5 minutes, until the chicken is cooked through with no pink in the centre and the internal temperature reads 165°F (74°C).4 Step 4: Uncover and simmer, turning the chicken to coat, for 2 to 4 minutes more, until the sauce is reduced and glossy and coats the back of a spoon. If it is too thin, stir the cornstarch slurry into the sauce and simmer 30 seconds more.5 Step 5: Remove from the heat and serve the chicken spooned with the glaze over rice, with steamed broccoli or shredded cabbage alongside. Garnish with sesame seeds and scallions if using.getsaucepan.com/r/3d8de6a2-f8a1-5a6e-b895-0f18ca06256d
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