Chicken Teriyaki
Cuisine: 30 minute dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
For the Chicken
  • 8 boneless, skinless chicken thighs
  • 1½ tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. olive oil
  • 3 bell peppers, seeded and chopped into large chunks
  • Green onion and sesame seeds for topping
  • Rice for serving
For the Sauce
  • ½ cup water
  • ¼ cup brown sugar
  • 4 tbsp. soy sauce
  • 2 tsp. garlic powder
  • 2 tsp. ground dried ginger
  • 3 tbsp. sesame oil
  • 3 tbsp. rice vinegar
  • 2 tbsp. cornstarch
Instructions
  1. Pat the chicken dry on both sides and season with salt and pepper. Heat the olive oil in a large cast iron skillet and work in batches to sear the chicken thighs on both sides. You want the chicken to be nice and golden brown, which means you can't crowd the pan. While the chicken is cooking, preheat your oven to 375 degrees Fahrenheit.
  2. Once the chicken is browned on both sides, put all the chicken into the skillet and transfer to the oven for about 15-20 minutes until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Set the chicken aside to rest for 5-10 minutes while you make the sauce.
  3. In a small bowl, whisk together the water, brown sugar, soy sauce, garlic powder, ginger, sesame oil, rice vinegar, and cornstarch. Set aside.
  4. Transfer the chicken to a cutting board and slice into bite-sized pieces. Return the chicken to the skillet with the bell pepper and add the sauce. Cook over medium-low heat until the sauce begins to thicken and the bell peppers are crisp tender. Stir to coat the chicken and peppers.
  5. Serve over rice topped with green onion and sesame seeds.
  6. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chicken-teriyaki/