Easy Pan-Seared Teriyaki Chicken Thighs

In a small bowl, mix together granulated sugar, minced garlic, grated fresh ginger, water, pineapple juice, and soy sauce to make the teriyaki sauce. Set aside.

Trim any excess fat from the boneless, skinless chicken thighs and season them with salt and ground black pepper.

In a large skillet, heat vegetable oil over medium-high heat.

Add chicken thighs to the skillet and cook for 4 minutes per side. Pour the teriyaki sauce mixture over the chicken, reduce heat to medium-low, and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F and is tender. The sauce should reduce and thicken during this time.

In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Stir the cornstarch slurry into the teriyaki sauce mixture in the skillet and cook for an additional 2-3 minutes, until the sauce thickens to your desired consistency.

Serve the teriyaki chicken thighs over steamed rice or with your choice of sides. Enjoy!