Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup (240ml) bottled teriyaki sauce (store-bought, your favourite brand)
  • 1/4 cup (60ml) water
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons chopped green onions, for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a bowl, toss the chicken pieces with cornstarch until evenly coated. This helps with browning and thickening the sauce.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (internal temperature reaches 165°F/74°C).
  3. In a small bowl, whisk together the teriyaki sauce, water, ginger, garlic, and red pepper flakes (if using).
  4. Pour the teriyaki sauce mixture into the skillet with the cooked chicken. Bring to a simmer, stirring occasionally, until the sauce thickens slightly and coats the chicken (about 3-5 minutes).
  5. Remove from heat. Garnish with chopped green onions and sesame seeds (if desired). Serve immediately over rice or noodles.