Easy Teriyaki Chicken (Authentic)
Teriyaki Chicken. Tender chicken thighs cooked in a sweet, sticky, savoury teriyaki glaze. A popular Japanese dish that is simple to make at home. Ready in under 30 minutes. A great main for dinner, lunch or as leftovers.
- 1 lb boneless skinless chicken thighs boneless, skinless or skin-on
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- ½ stalk green onion finely sliced (optional garnish)
- ½ tsp sesame seeds (optional garnish)
Slice chicken thighs into equal thirds.
Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it's bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside.
Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch.
Over medium high heat, add cooking oil into hot pan. Fry chicken thighs on both sides until browned. About 4-5 minutes each side.
Pour sauce over top. Let it bubble to thicken and reduce, about 1-3 minutes. Flip chicken over to simmer on the other side for 30 seconds. Optional: garnish with sesame seeds and green onions. Enjoy!
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Calories: 477kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1351mg | Potassium: 374mg | Fiber: 1g | Sugar: 11g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg