Chicken Teriyaki

🛒 Ingredients

• Chicken Thigh, boneless, skinless 200 g · 330 kcal
• Soy Sauce 36 g · 19 kcal
• Mirin (sweet cooking rice wine) 36 g · 81 kcal
• Sake (cooking sake) 15 g · 16 kcal
• Granulated Sugar 15 g · 60 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Fresh Garlic, minced 5 g · 7 kcal
• Sesame Oil 5 g · 41 kcal
• Cornstarch 5 g · 19 kcal

👨‍🍳 Instructions

1. Combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic in a bowl to create the teriyaki sauce.
2. Pat the chicken thighs dry with paper towels; you may score the skinless side a few times to help absorb flavor.
3. Heat sesame oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until browned and cooked through.
4. Pour the teriyaki sauce over the cooked chicken. Bring to a simmer, then reduce heat to low and cook for another 5-7 minutes, flipping the chicken occasionally, until the sauce thickens and coats the chicken.
5. Remove chicken from heat and let rest for a few minutes before slicing and serving. Garnish with sesame seeds and sliced green onions, if desired.