Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tbsp corn starch
  • 1 tbsp water
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 T lemon juice
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 tsp toasted sesame oil
  • 4 scallions (thinly sliced)
  • 1 tsp sesame seeds

Instruction

  • Preheat oven to 400 degrees. Line a 9x13 inch pan with parchment paper. Alternatively, you can coat with non-stick spray. Arrange the chicken thighs in the pan so that they are close but not touching, skin side down.
  • In a small bowl, whisk together the water and cornstarch.
  • In a small saucepan, whisk together the brown sugar, soy sauce, lemon juice, garlic, ginger, and sesame oil. Slowly whisk in cornstarch slurry into the mixture.
  • Heat teriyaki sauce over medium high heat until it comes to a boil. Reduce heat until it can maintain a gentle boil and allow to cook about 2 minutes until the mixture just starts to thicken. Remove from heat.
  • Remove about 3 tablespoons of the sauce and reserve for later. Pour remaining sauce over the chicken. Bake in preheated oven for 10-15 minutes or until chicken has reached an internal temperature of 165 degrees F, bake times may vary by thickness and initial temperature of the chicken.
  • Brush the top of the chicken with the reserved sauce. Garnish with green onion and sesame seeds. Serve with rice or noodles and a steamed vegetable.