Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 cup soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- Sesame seeds and sliced green onions for garnish
- Steamed rice and vegetables for serving
Instructions
- Whisk soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a bowl.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden (5–6 mins).
- Pour in sauce mixture and bring to a simmer. Cook 3–4 mins until chicken is cooked through.
- Stir cornstarch slurry into the skillet and simmer 1–2 mins until glossy and thickened.
- Serve over rice, garnished with sesame seeds and green onions, with steamed veggies on the side.
Notes
- For gluten-free, use tamari instead of soy sauce.
- Double the sauce and refrigerate leftovers for up to 3 days.
- Grill the chicken for extra char and smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup chicken + 1/2 cup rice
- Calories: 320 Kcal
- Sugar: 9g
- Sodium: 1180mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
