Quick Chicken Teriyaki

• 2 tbsp (30 ml) olive oil
• About 8 boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 cup (240 ml) liquid (ideally one-third mirin, one-third sake, and one-third chicken stock; to be honest, I often just use 1 cup chicken stock for a quick weeknight meal)
• 3 tbsp (45 ml) soy sauce
• 2 tbsp (25g) dark brown sugar
• 1 tbsp (15 ml) honey
• 4 garlic cloves, pressed
• 1 tbsp (8g) cornstarch mixed with 1 tbsp (15 ml) water for cornstarch slurry
• 1 tsp (5 ml) rice vinegar (I often just squeeze fresh lime)
• 4 scallions, thinly sliced
• Sesame seeds, for garnish

Instructions

1. 1

   Pat the chicken dry with paper towels and season with salt and pepper. Heat the olive oil in a skillet and add the chicken in a single layer. Cook about 3–4 minutes per side until nicely browned.

2. 2

   Combine the liquid (such as stock, mirin, and/or sake) with soy sauce, honey, brown sugar, and pressed garlic in a small bowl. Add the mixture to the chicken and continue simmering on medium or medium-low heat until the thighs are cooked through. The breakdown of the connective tissue in the thigh is a factor of time and temperature, so you do want to give it a few minutes to achieve tenderness. The internal temperature must reach at least 185°F (85°C), which ensures the connective tissue is tender enough. Once that happens, remove your chicken to a plate. Stir in the cornstarch slurry and cook until the sauce thickens. Add some acid, such as rice vinegar (I often use lime because it's so fresh-tasting, even if it's not technically traditional). Taste and adjust the seasoning as needed.

3. 3

   In the meantime, slice the chicken into strips and return it to the pan with the thickened sauce. Serve over rice and garnish with sesame seeds and thinly sliced green onions.