Quick & Easy Teriyaki Chicken
Chunks of chicken thighs glazed in a salty, savory sweet teriyaki sauce and served over rice - this is one of my families favorite quick chicken recipes!
Ingredients
- 8-10 boneless skinless chicken thighs (about 1-1/2 pounds)
- 2 Tbsp olive oil (more if needed)
- 1 cup soy sauce
- 1 cup sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon grated or minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper (I prefer fresh ground)
- 2 Tbsp cornstarch mixed with 2 Tbsp water
Instructions
- Pat the boneless chicken dry with paper towels and dice it in to bite sized chunks. Season with a little salt and pepper.
- Heat the olive oil in a large dark skillet and brown the chicken chunks in the hot skillet in batches until they have a little sear on them.
- In a bowl, whisk together the soy sauce, sugar, vinegar, ginger, garlic and pepper until the sugar has dissolved.
- Return all the chicken to the skillet and pour the sauce over the top. Simmer in the sauce about 8-10 minutes until it is cooked through, then stir in the cornstarch mixture a little at a time until the sauce is the consistency you like! (The more of the mixture you add, the thicker it will become.)
- Let simmer another minute or two, then remove from heat and serve over rice!
Notes
Serving suggestion: Broccoli goes great with this dish, but I love to serve this with peas, canned mandarin oranges and chunks of pineapple, (drained), sliced almonds and crunchy chow mien noodles for people to add as they like! Almost a teriyaki haystack!