Start by cubing the boneless, skinless chicken thighs into bite-sized pieces. This ensures they cook evenly and absorb the teriyaki sauce beautifully.
In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil is hot, add the cubed chicken thighs. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through. Make sure to stir occasionally to avoid sticking.
While the chicken is cooking, whisk together the water, low-sodium soy sauce, honey, pineapple juice (if using), light brown sugar, minced garlic, and ground ginger in a mixing bowl.
Once the chicken is fully cooked, pour the sauce mixture over the chicken in the skillet. Stir well to combine, and bring the mixture to a simmer. Allow it to bubble for a few minutes.
In a separate bowl, mix the cornstarch with cold water until smooth. Slowly pour this mixture into the simmering sauce while stirring continuously. Cook for an additional 1-2 minutes until the sauce thickens and is glossy.
Remove the skillet from heat. Serve your Easy Teriyaki Chicken over steamed rice or alongside sautéed vegetables for a complete meal. Don’t forget to drizzle some of the extra sauce over the top for a burst of flavor!
