Teriyaki Chicken with Alcohol-Free Apple-Ginger Glaze

Seared boneless chicken thighs coated in a glossy apple-ginger glaze made with soy sauce, honey, brown sugar, lemon, and a cornstarch slurry. Ready in 45 minutes.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6

Course: dinner, Main Course

Cuisine: Japanese

Calories: 325

Ingredients Equipment Method Notes

Ingredients

Chicken

900 g 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon neutral high-heat oil
¼ teaspoon ground black pepper

Apple-Ginger Glaze

80 ml ⅓ cup alcohol-free low-sodium soy sauce
80 ml ⅓ cup water
60 ml ¼ cup unsweetened apple juice
38 g 3 tablespoons packed light brown sugar
21 g 1 tablespoon honey
2 teaspoons fresh ginger finely grated
2 large garlic cloves finely grated
1 tablespoon fresh lemon juice
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 tablespoon cold water

To Finish

2 teaspoons toasted sesame seeds
2 scallions thinly sliced

Equipment

12-inch heavy skillet
Instant-read thermometer
Medium measuring jug

Method

Pat the chicken pieces completely dry and season with black pepper. Whisk all glaze ingredients except the cornstarch and cold water in a measuring jug and set aside. In a small bowl, mix the cornstarch and cold water into a slurry but do not add it yet.
Heat a 12-inch heavy skillet over medium-high for 2 minutes, then add the oil until it shimmers. Sear the chicken in two batches, undisturbed for 3 minutes, then turn and cook 2 to 3 minutes more. Transfer to a clean plate and repeat with the second batch.
Reduce heat to medium. Spoon out excess fat, leaving about 1 teaspoon in the skillet. Pour in the re-whisked glaze and scrape up the browned bits. Simmer gently for 3 minutes — do not let it boil hard.
Re-whisk the cornstarch slurry and stir it into the simmering sauce for 30 to 60 seconds, until a spoon leaves a brief path that closes after about one second. Remove from heat immediately if it thickens to a paste.
Return the chicken and any collected juices to the skillet. Toss for 2 to 3 minutes over medium heat until every piece is coated and the thickest pieces reach 165°F (74°C) at the center.
Rest the skillet off heat for 3 minutes. Scatter sesame seeds and scallions over the top and serve.

Notes

Store in a shallow airtight container in the refrigerator for 3 to 4 days. To reheat, add 1 tablespoon water per serving, cover, and warm gently to 165°F (74°C).
Make ahead: Prepare the sauce up to 2 days ahead and refrigerate. Mix the cornstarch slurry fresh only when the sauce is simmering. Cut chicken up to 1 day ahead and store separately.
For chicken breast: cut 900 g into 1-inch pieces and sear for about 2 minutes per side. Return to the glaze only until the center reaches 165°F — do not over-simmer or it will dry out.