Skillet Chicken Teriyaki

Steps

1. 1

   Whisk the soy sauce, honey, rice vinegar, ginger, garlic and 2 tablespoons water in a small bowl. Pat the chicken dry and season it lightly with salt.

2. 2

   Heat the oil in a 12-inch skillet over medium heat. Lay the thighs in smooth side down and cook undisturbed until well browned, about 6 minutes.

3. 3

   Flip and cook the second side for 4 minutes.

4. 4

   Blot excess fat from the pan with a folded paper towel held in tongs. Pour in the sauce and simmer, turning the chicken often, until the sauce reduces to a glossy glaze that clings and the chicken reaches 165°F, 2 to 4 minutes.

5. 5

   Rest the chicken for 3 minutes, then slice it, spoon the glaze over and top with green onions and sesame seeds. Serve with steamed rice.