Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- Cooked rice (for serving)
- Sesame seeds and green onions (for garnish)
Instructions
- In a mixing bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Add chicken thighs and marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook for 5-7 minutes on each side until golden brown and cooked through.
- In the same skillet, bring the reserved marinade to a boil. Reduce heat to simmer.
- Mix cornstarch with water to create a slurry; whisk into the simmering sauce until thickened (about 2-3 minutes).
- Slice chicken into bite-sized pieces and toss with teriyaki sauce in the skillet.
- Serve over rice and garnish with sesame seeds and green onions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken thigh with sauce over rice (approx. 250g)
- Calories: 325
- Sugar: 10g
- Sodium: 880mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg