Teriyaki Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 ½ lbs boneless skinless chicken thighs (or breasts), whole or cut into 1-inch cubes (see note)

1/4 cup low-sodium soy sauce

1/4 cup brown sugar (honey can be substituted)

1/4 cup water

1 tablespoon rice vinegar (apple cider vinegar can be substituted)

1 clove garlic, minced

1/2 teaspoon sesame oil (optional but gives it great flavor)

1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

1/4 teaspoon ground ginger

1 tablespoon olive oil

sliced green onions for serving

cooked rice for serving

Directions

Trim the chicken thighs of any visible fat. Keep whole but pounded thin or cut into 1-inch cubes. See note.

In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together. Transfer half of the mixture to a separate bowl for the sauce.

Add the chicken to the remaining mixture and turn to coat. Marinade in the fridge for 15 minutes or up to 24 hours.

In a large skillet, add the oil and heat over medium heat. Remove the chicken from the marinade, wiping off as much marinade as you can. Cook for 4-6 minutes per side over medium heat or until chicken has reached 165 degrees F and is no longer pink. If the marinade in the pan starts to get dark, add a little water to deglaze the pan so it does not burn, repeating if necessary.

Add the reserved marinade to the pan and cook with the chicken for about 30 second to one minute until mixture thickens. Making sure not to heat to high or it will burn. It will get bubbly but should not cook until super thick.

Add salt and pepper to taste. Slice chicken if left whole on a cutting board. Serve over rice and garnish with green onions. Store leftovers in an airtight container.