Description
Sweet and savory chicken is marinated in a tamari-based sauce, then finished with a glossy, garlicky glaze that’s perfect over rice.
Ingredients
Scale
- 1/2 cup tamari (or low sodium soy sauce)
- 1/4 cup mirin
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 Tbsp seasoned rice vinegar
- 2 tsp garlic powder
- 1/2 tsp sesame oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 Tbsp vegetable or canola oil
- 2 Tbsp water
- 1 Tbsp cornstarch
Instructions
- Add tamari, mirin, brown sugar, white sugar, vinegar, garlic powder and sesame oil to a bowl and whisk well. Pour ½ cup of the mixture into a separate container, cover and refrigerate.
- Trim the chicken thighs of excess fat. Cut each chicken thigh into about 6 pieces. Place the chicken in the bowl. Refrigerate the chicken in the marinade for 8-24 hours.
- When ready to cook, discard the marinade. Heat a pan over medium high heat. Add in the tablespoon of oil and swirl around. Add the chicken into the pan and cook on each side until browned, about 4-5 minutes on each side. Cut through a piece to make sure it’s cooked through.
- In a small bowl stir the water together with the cornstarch until smooth. Pour the ½ cup of reserved sauce into the pan with the chicken. Whisk in the cornstarch slurry and heat until sauce thickens. Turn off heat.
- Serve chicken and enjoy! This chicken tastes good over rice with steamed broccoli on the side.
- Category: Chicken
- Method: Oven