Ingredients
Marinade Ingredients
- 1/2 cup soy sauce for marinating the chicken
- 1/4 cup water for marinating the chicken
- 1 tablespoon sugar for marinating the chicken
- 1/2 teaspoon garlic powder for marinating the chicken
- 1/2 teaspoon white pepper for marinating the chicken
- 1 pound boneless skinless chicken thighs
Teriyaki Sauce Ingredients
- 1 tablespoon canola oil for cooking the chicken
- 1/4 cup water for the sauce
- 1/4 cup sugar for the sauce
- 1/4 cup soy sauce for the sauce
- 2 1/2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder for the sauce
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
Method
Marination
- Mix the soy sauce, water, sugar, garlic powder, and white pepper in a shallow dish.
- Add the chicken thighs to the dish, ensuring they are well coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
Cooking
- Remove the chicken from the marinade and pat dry with paper towels.
- Heat the canola oil in a cast-iron skillet over medium-low heat.
- Once the oil is hot, add the chicken thighs in a single layer. Avoid crowding the pan.
- Place another pan on top of the chicken to press it down. Cook for 3 to 4 minutes.
- Flip the chicken, replace the weight, and cook for another 3 to 4 minutes until browned and cooked through, with an internal temperature of 170°F.
Sauce Preparation
- Whisk together the sauce ingredients in a small saucepan to remove clumps.
- Bring to a simmer over medium heat and cook for 1 to 2 minutes until thickened.
Serving
- Slice the cooked chicken and serve it drizzled with the teriyaki sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 750mgSugar: 8g
Notes
For the best flavor, ensure the chicken is well-marinated. Use a meat thermometer to check doneness, and feel free to adjust the sauce's sweetness according to your taste.
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