Teriyaki Chicken

Ingredients

• 1 lb chicken thighs (boneless skinless)
• 1 teaspoon ginger (grated or finely minced)
• 1 teaspoon garlic (grated or finely minced)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 3 tablespoons brown sugar (packed)
• 2 teaspoons cornstarch
• 2 teaspoon water
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1 stalk green onion

Instructions

1. 1

   Make the teriyaki sauce. In a small pot over medium heat, whisk together the soy sauce, mirin, sake, garlic, ginger, and sugar until the sugar dissolves. Lower the heat to medium-low and simmer for at least 5 minutes. Set aside to cool to room temperature.

2. 2

   Prepare the chicken. Cover the chicken with plastic wrap on a cutting board. Then pound the chicken with the flat side of a meat tenderizer to achieve even thickness. Marinate the chicken with 2-3 tablespoons of the cooled teriyaki sauce for at least 15 minutes.

3. 3

   Cook the chicken. Heat 1 tablespoon of cooking oil in a medium pan over medium-high heat until hot. Cook the chicken for 3 minutes on each side, until the internal temperature reaches 165 F (74 C). Remove and set aside.

4. 4

   Thicken the remaining sauce. In a new pan, add the sauce over medium-low heat and bring to a gentle simmer. In a small bowl, mix together the cornstarch and water until dissolved. Add the cornstarch slurry and stir until the sauce has thickened. Add the chicken back and the sesame oil, then toss to coat for 1 minute.

5. 5

   Serve. Slice the chicken, drizzle with more teriyaki sauce, garnish with sesame seeds and green onions, and serve with white rice. Enjoy!