Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15ml) vegetable oil (or canola or peanut oil)
  • 1 teaspoon (5g) cornstarch
  • 1/4 teaspoon (1.5g) ground ginger
  • 1/4 teaspoon (1.5g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) mirin (sweet rice wine)
  • 1/4 cup (60ml) sake (or dry sherry)
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar, packed
  • 1 teaspoon (5g) grated fresh ginger
  • 1 clove garlic, minced (approximately 1 teaspoon)
  • 1 tablespoon (7.5g) cornstarch, mixed with 2 tablespoons (30ml) cold water (slurry)
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions:

  1. Toss chicken pieces with cornstarch, ground ginger, garlic powder, salt, and pepper in a bowl.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  3. In a small saucepan, combine soy sauce, mirin, sake, honey, rice vinegar, brown sugar, ginger, and garlic. Bring to a simmer over medium heat.
  4. Slowly whisk in the cornstarch slurry until the sauce thickens slightly (about 1-2 minutes).
  5. Add the cooked chicken back to the skillet with the teriyaki sauce. Toss to coat well and simmer for a few minutes, allowing the sauce to further thicken and glaze the chicken.
  6. Garnish with sesame seeds and sliced green onions (if using). Serve immediately over rice.