teriyaki chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or rice wine)
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 1/4 cup sliced green onions, for garnish
• Cooked rice, for serving

Instructions

1. In a medium bowl, whisk together the soy sauce, mirin, sake, honey, and sesame oil. This is your teriyaki sauce.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken cubes to the skillet and cook, stirring frequently, until browned on all sides and cooked through (about 8-10 minutes).
4. Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly.
5. Pour the teriyaki sauce over the chicken. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the chicken is fully coated.
6. Serve immediately over cooked rice. Garnish with sliced green onions.

Notes

• For a richer flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
• To thicken the sauce further, you can whisk in 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water during the last minute of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
• A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).