Master this quick homemade teriyaki chicken with sticky-sweet sauce. Faster than takeout and perfect for busy weeknight dinners!

Scale

1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces

2 tablespoons (30ml) vegetable oil

¼ cup (60ml) soy sauce (low-sodium preferred)

¼ cup (60ml) mirin (Japanese sweet rice wine)

3 tablespoons (45g) brown sugar, packed

1 tablespoon (15ml) honey

2 cloves garlic, minced (about 2 teaspoons)

1 teaspoon fresh ginger, grated

1 tablespoon (15ml) rice vinegar

1 tablespoon (8g) cornstarch

2 tablespoons (30ml) water

2 green onions, thinly sliced for garnish

1 tablespoon sesame seeds, for garnish

Pat chicken pieces dry with paper towels. Season lightly with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the chicken for 4-5 minutes until golden brown. Transfer to a plate.
Repeat with remaining oil and chicken pieces.
In the same pan, add soy sauce, mirin, brown sugar, honey, garlic, and ginger. Bring to a simmer for 2 minutes, scraping up browned bits.
Whisk cornstarch and water in a small bowl until smooth. Slowly pour into simmering sauce while stirring constantly.
Continue stirring as sauce thickens (1-2 minutes). Add rice vinegar and stir.
Return all chicken to the pan with any accumulated juices. Toss to coat thoroughly.
Simmer for 3-4 minutes until chicken is fully cooked (165°F/74°C) and sauce has thickened to a glaze.
Transfer to a serving plate and sprinkle with green onions and sesame seeds.
Serve hot over steamed rice.