Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) vegetable oil
  • Salt & pepper, to taste
  • ½ cup (120ml) soy sauce (low-sodium preferred)
  • ¼ cup (60ml) mirin or rice vinegar (sake substitute)
  • 2 tablespoons (30g) brown sugar
  • 1 tablespoon (15g) grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) cornstarch mixed with 2 tablespoons (30ml) water (for thickening)

Instructions:

  1. Trim excess fat from chicken thighs and pat dry. Season with salt and pepper on both sides.
  2. In a medium bowl, whisk together soy sauce, mirin or rice vinegar, brown sugar, ginger, and garlic.
  3. In a small bowl, combine cornstarch and water; stir to dissolve.
  4. Heat vegetable oil in a large skillet over medium-high heat.
  5. Add chicken thighs; cook for about 5-7 minutes on each side until browned and fully cooked (internal temperature should reach 165°F/74°C).
  6. Pour the prepared teriyaki sauce into the skillet with the chicken. Bring to a simmer; stir in cornstarch mixture to thicken sauce as it cooks for another 3-5 minutes.
  7. Slice chicken and drizzle extra teriyaki sauce over the top. Serve hot.