Teriyaki from a bottle is thin and oddly sweet. Teriyaki from a whisk is sticky, glossy, and tastes like something. Four pantry ingredients and a pan — that's it.
What You Need
Serves
4
- 1.5 lb chicken thighs, boneless, cubed
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 3 tablespoons mirin, or rice vinegar
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
How to Make It
- 1
Whisk soy, brown sugar, mirin, cornstarch, garlic, and ginger with 2 tablespoons water in a small bowl.
- 2
Heat a tablespoon of oil in a large skillet over medium-high. Sear chicken in a single layer, 4 minutes per side, until cooked through.
- 3
Pour the sauce into the pan. Bring to a boil and stir constantly for 60 seconds — it thickens fast and coats every piece. Serve over rice with scallions and sesame seeds.
