3 Ingredient Teriyaki Chicken
for 4 serving
- 2 lb boneless, skinless chicken thighs (910 g), cubed
- 1 cup soy sauce (240 mL)
- ½ cup brown sugar (110 g)
- Heat a large nonstick pan over medium-high heat. Add the chicken and sear until golden brown on both sides.
- Add the soy sauce and brown sugar and stir to combine, then bring to a boil. Cook until the sauce reduces and coats the chicken.
- Serve with rice, if desired.
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