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Teriyaki Chicken Thighs Better Than Takeout - Juicy, Sticky, and Weeknight-Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 tablespoon neutral oil (canola, avocado, or light olive oil)
  • 2 green onions, thinly sliced (white and green parts separated)
  • 1 teaspoon toasted sesame seeds, for garnish (optional)
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sake (optional; sub water if needed)
  • 3 tablespoons brown sugar (light or dark)
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch + 1 tablespoon cold water (slurry)
  • Steamed jasmine rice or short-grain rice
  • Steamed or stir-fried broccoli, snap peas, or bok choy
  • Lime wedges for a fresh squeeze

Method
 

  1. Prep the chicken. Pat thighs dry with paper towels. Trim excess fat. Season lightly with black pepper (skip extra salt for now since the sauce is salty).
  2. Make the sauce. In a small bowl, whisk soy sauce, mirin, sake (if using), brown sugar, honey, garlic, ginger, and sesame oil. In another small cup, stir the cornstarch and water until smooth. Set both aside.
  3. Sear the thighs. Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–5 minutes until browned, then flip and cook another 4–5 minutes. You want a deep golden crust.
  4. Add the sauce base. Pour the soy mixture into the pan. It will bubble and start reducing. Toss to coat the chicken. Lower heat to medium.
  5. Thicken the glaze. Stir the cornstarch slurry, then pour it in while mixing the sauce. Simmer 1–2 minutes until the sauce turns glossy and clings to the chicken. If it gets too thick, splash in a tablespoon of water.
  6. Finish with onions. Add the white parts of the green onions and cook 30 seconds. Turn off the heat. Let the chicken rest in the sauce for 2 minutes to soak up flavor.
  7. Slice and serve. Transfer chicken to a board, slice into strips, and return to the pan to coat. Top with green onion greens and sesame seeds. Serve over rice with veggies.