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Teriyaki Chicken Thighs
Andrew Fowler

Teriyaki Chicken Thighs

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 1 tbsp neutral oil
  • 1/4 tsp black pepper
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp packed light brown sugar
  • 1 tsp grated fresh ginger
  • 1 garlic clove finely grated
  • 1/4 cup water
  • 1 tsp cornstarch

Method
 

  1. Pat thighs dry; add pepper. Whisk soy sauce, mirin, sugar, ginger, garlic, water, and cornstarch until starch dissolves.
  2. Heat oil in large skillet over medium-high. Cook unfolded thighs 6 to 7 minutes per side until browned, reducing heat if pan smokes.
  3. Reduce to medium-low; add sauce. Turn chicken through sauce; simmer 3 to 4 minutes until glossy and thickest meat at least 165°F.
  4. Transfer chicken to board; rest 5 minutes. Stir sauce off heat to keep smooth.
  5. Slice thighs into thick strips; spoon warm teriyaki sauce over to serve.