Classic Maple-Ginger Teriyaki Chicken

This Maple-Ginger Teriyaki Chicken recipe offers a delightful twist on the classic teriyaki chicken with a fusion of sweet maple syrup and spicy ginger for a mouthwatering dish that captivates your taste buds.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1.5 lbs boneless skinless chicken thighs

1/3 cup soy sauce

1/4 cup maple syrup

2 tbsp rice vinegar

3 tbsp fresh ginger, grated

2 garlic cloves, minced

1 tbsp sesame oil

1/4 cup green onions, chopped

2 tbsp sesame seeds

1/4 cup water

1 tbsp cornstarch

1 tbsp olive oil

Instructions

1. In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic to create the marinade.

2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.

3. In a small bowl, mix water and cornstarch to form a slurry.

4. Heat olive oil in a pan over medium heat. Remove chicken from marinade, reserving marinade, and cook chicken until browned on both sides, about 8 minutes.

5. Pour reserved marinade into the pan and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.

6. Cook until chicken is fully cooked through and sauce is thickened.

7. Garnish with chopped green onions and sesame seeds before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a pan over low heat or in the microwave until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.