Succulent Teriyaki Chicken Strips

1. Prepare the Sauce

In a small saucepan, combine the soy sauce, granulated sugar, brown sugar, crushed garlic, grated fresh ginger, black pepper, cinnamon stick, and pineapple juice. Bring to a boil over medium heat, then reduce the heat and stir for about 3 minutes to allow the sugar to dissolve completely.

2. Cool and Mix the Sauce

Remove the saucepan from the heat and let the mixture cool. Discard the cinnamon stick, then mix in 1/2 cup of water to the sauce.

3. Marinate the Chicken

Place the skinless, boneless chicken thighs in a heavy-duty resealable plastic bag. Pour the cooled soy sauce mixture into the bag, seal it, and turn it around several times to ensure the chicken is well-coated. Refrigerate for at least an hour, preferably overnight.

4. Prepare the Sauce for Cooking

Remove the chicken from the marinade and set it aside. Pour the marinade back into the small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer.

5. Thicken the Sauce

In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Add this mixture to the simmering marinade, stirring constantly until the sauce begins to thicken. Gradually add more water, about half a cup, until the sauce reaches the consistency of heavy cream.

6. Cook the Chicken

Heat your broiler or grill. Brush the chicken with some of the thickened sauce and broil or grill the chicken for about 3 minutes per side, brushing occasionally with more sauce. The chicken should be cooked through with a nice glaze of sauce.

7. Finish the Sauce

While the chicken is cooking, place the remaining sauce over high heat, bring it to a boil, then reduce it to a bare simmer. Add a bit of water as needed to keep the sauce pourable and maintain that creamy consistency.

8. Serve the Chicken

Once the chicken is cooked, slice it into strips. Arrange the strips on plates and drizzle them generously with the thickened sauce. Enjoy your Succulent Teriyaki Chicken Strips.