Ingredients
Chicken
- 1 kg boneless, skinless chicken thighs
Teriyaki sauce
- 120 ml Japanese soy sauce
- 120 ml death
- 60 ml cooking sake
- 2 tablespoons sugar (or honey)
- 1 clove minced garlic
- one centimeter fresh grated ginger
- 1 teaspoon cornstarch
For cooking and garnishing
- 1 tablespoon vegetable oil
- 2 tablespoons toasted sesame seeds
- 2 chopped green onions (or chives)
Instructions
- 1
Cut the chicken thighs into equal-sized pieces (approximately 3-4 cm).
- 2
In a bowl, combine the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger to make the teriyaki sauce.
- 3
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and brown them on all sides until they are well colored and almost cooked through.
- 4
Reduce heat to medium. Pour the prepared Teriyaki sauce over the chicken. Simmer, stirring occasionally, for 5-7 minutes.
- 5
In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Add this mixture to the pan and stir constantly until the sauce thickens and coats the chicken well, becoming shiny and syrupy.
- 6
Remove from heat. Serve the teriyaki chicken immediately, garnished with toasted sesame seeds and chopped green onions.
