Description
A recipe for making delicious homemade teriyaki chicken thighs glazed in a homemade teriyaki sauce.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- For the Teriyaki Sauce:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup mirin (sweet rice wine)
- 2 tbsp sake (or dry sherry, or more mirin)
- 2 tbsp brown sugar (or honey/maple syrup)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Optional garnishes: sesame seeds, sliced green onions
Instructions
- **Prepare the Teriyaki Sauce:** In a small saucepan, combine soy sauce, mirin, sake (or substitute), brown sugar, grated ginger, and minced garlic. Whisk well.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer gently for 2-3 minutes.
- Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat and set aside.
- **Cook the Chicken:** Pat chicken thighs dry with paper towels. Season lightly with salt and pepper.
- Heat olive oil in a large skillet or frying pan over medium-high heat.
- Add chicken thighs to the hot skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Once chicken is cooked, reduce heat to medium-low. Pour about 1/2 to 3/4 of the prepared teriyaki sauce over the chicken, turning to coat. Simmer for 2-3 minutes, allowing the sauce to glaze the chicken.
- Remove chicken from the skillet. If desired, you can reduce the remaining sauce in the pan slightly more.
- Slice chicken thighs or serve whole. Drizzle with any extra sauce from the pan. Garnish with sesame seeds and sliced green onions, if desired.
- Serve hot with rice and steamed vegetables.
Notes
- Tamari can be used instead of soy sauce for a gluten-free option.
- Honey or maple syrup can substitute brown sugar in the sauce.
- Sake can be replaced with dry sherry or more mirin.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.