Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • ¼ cup (60 ml) soy sauce (Japanese preferred)
  • ¼ cup (60 ml) sake (or dry sherry)
  • ¼ cup (60 ml) mirin (sweet rice wine)
  • 2 tablespoons (30 ml) granulated sugar
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) vegetable oil
  • 1 tablespoon (15 ml) sesame oil (for flavor)
  • 2 tablespoons (30 ml) water
  • 2 teaspoons cornstarch (10 ml)
  • Sesame seeds, for garnish
  • Thinly sliced green onions, for garnish

Instructions:

  1. In a large bowl, whisk together soy sauce, sake, mirin, sugar, ginger, and garlic.
  2. Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. In a small bowl, whisk together water and cornstarch until smooth. Set aside.
  4. Heat vegetable oil and sesame oil in a large skillet over medium-high heat.
  5. Add the marinated chicken to the skillet (reserve the marinade) in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until browned. Work in batches if necessary.
  6. Pour the reserved marinade into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Stir the cornstarch slurry and add it to the skillet. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
  8. Toss the chicken in the teriyaki sauce to ensure it is evenly coated.
  9. Remove from heat and garnish with sesame seeds and green onions. Serve immediately.