Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 tablespoon vegetable oil (15ml)
  • 1/2 cup soy sauce (low sodium recommended) (120ml)
  • 1/4 cup mirin (Japanese sweet rice wine) (60ml)
  • 2 tablespoons sake (or dry sherry as a substitute) (30ml)
  • 2 tablespoons brown sugar, packed (30g)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon grated fresh ginger (5g)
  • 1 clove garlic, minced (3g)
  • 1 teaspoon cornstarch (4g)
  • 1 tablespoon cold water (15ml)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Whisk together soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic in a mixing bowl until sugar is dissolved.
  2. Add chicken pieces to the marinade. Toss to coat thoroughly. Marinate for at least 15 minutes (longer is better, up to 2 hours in the fridge).
  3. Heat oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade). Cook chicken in a single layer (if necessary, cook in batches) until browned and cooked through. Internal temperature should reach 165°F (74°C).
  4. Pour the reserved marinade into the skillet with the chicken. Bring to a simmer.
  5. In a small bowl, whisk together cornstarch and cold water to create a slurry. Add the slurry to the simmering sauce. Stir constantly until the sauce thickens to a glaze-like consistency.
  6. Toss the chicken in the thickened teriyaki sauce to coat evenly.
  7. Sprinkle with sesame seeds and chopped green onions (if using). Serve immediately.