Ingredients:

  • 1.5 lb Boneless, Skinless Chicken Thighs
  • ½ cup Soy Sauce (Low Sodium)
  • ¼ cup Mirin (Japanese Sweet Rice Wine)
  • ⅓ cup Brown Sugar (Packed)
  • 1 Tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Cornstarch
  • 2 Tbsp Water (for slurry)
  • 1 tsp Sesame Oil
  • 3 cups Rice (Jasmine or Sushi), cooked

Instructions:

  1. Dice chicken thighs into 1-inch pieces. Prepare the sauce base by whisking together soy sauce, mirin, brown sugar, grated ginger, minced garlic, and rice vinegar in a small bowl. Separately, whisk the cornstarch and 2 Tbsp water to form a slurry.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and sear hard for 8-10 minutes, stirring occasionally, until deeply browned and fully cooked through.
  3. Reduce heat to medium. Pour the prepared sauce base over the chicken. Bring to a simmer, stirring constantly, for 1 minute until the sugar dissolves and the sauce begins to bubble.
  4. Whisk the cornstarch slurry again and pour into the simmering sauce. Stir continuously for 30-60 seconds until the sauce rapidly thickens and becomes glossy.
  5. Remove from heat immediately. Serve the glossy Teriyaki Chicken over the cooked rice, dividing evenly among 6 bowls.