Wonderfully rich and flavorful, these teriyaki chicken thighs are a great reason to skip the takeout! Ready to serve in 30 minutes, the chicken is perfectly tender and seasoned.
Trim excess fat from the chicken thighs and cut into 1-inch cubes.
In a medium bowl, whisk the sauce ingredients.
Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white.
Add in the sauce ingredients and cook until the sauce thickens and glazes the chicken. Add on the broccoli, garnish with sesame and scallions, and serve. Enjoy!
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Notes
To make this recipe gluten free, substitute gluten free tamari for the soy sauce.
If using low sodium soy sauce, add 2 additional tablespoons and omit the water.
Cut the chicken into similar sized pieces so that it cooks evenly.