Teriyaki Chicken Thighs

Ingrédients

• 1 tablespoon canola oil
• 2 pounds bone-in skin-off chicken thighs (or drumsticks)
• 3/4 cup soy sauce
• 2/3 cup brown sugar
• 1/2 cup rice vinegar
• 1/4 cup water
• 4 cloves garlic (crushed)
• 2 teaspoon fresh ginger (grated)
• 2 teaspoons cornstarch + 2 teaspoons cold water
• green onion
• toasted sesame seeds

Préparation

1. 1

   Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken top side down to the pan and sear on both sides (about 3 minutes per side). Remove and place on a plate and drain grease from pan.

2. 2

   To the skillet, add the soy sauce, vinegar, sugar, garlic, and ginger. Bring to a boil over med-high heat. Add the chicken, top side down. Reduce heat to low, cover, and let simmer for 8-10 minutes, flip, and cook about 8-10 more minutes until cooked through (165 degrees F) and tender).

3. 3

   Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat. Mix the cornstarch and water together and then whisk into the sauce and cook until slightly thickened.

4. 4

   Add the chicken back to the pan. Spoon sauce over the top of the chicken and garnish with green onion and sesame seeds. Serve with rice and steamed or stir fried vegetables.