Prep time: 15 mins (plus marinating) | Cook time: 15 mins | Servings: 4
Ingredients
- The Protein: 1.5 lbs boneless, skinless chicken thighs (sliced into strips or bite-sized pieces).
- The Signature Glaze:
- 1/2 cup soy sauce.
- 1/2 cup pineapple juice (for that authentic Hawaiian tang).
- 1/4 cup brown sugar.
- 1 tsp fresh ginger, grated.
- 2 cloves garlic, minced.
- The Thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water.
- Garnish: Sliced green onions and sesame seeds.
Instructions
- Marinate: In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, ginger, and garlic. Reserve 1/4 cup for later. Pour the rest over the chicken and marinate in the fridge for at least 30 minutes.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove chicken from the marinade and cook until golden brown and cooked through (about 5–7 minutes per side).
- Thicken the Sauce: While the chicken cooks, take the reserved marinade and the cornstarch slurry and simmer in a small saucepan until it thickens into a glossy glaze.
- Glaze: Brush the thick teriyaki sauce generously over the chicken during the last minute of cooking to allow it to caramelize and char slightly.
- Serve: Slice the chicken into strips and serve over a bed of fluffy white rice. Drizzle with extra sauce and garnish with green onions.