Chicken Teriyaki

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup soy sauce
• ¼ cup mirin
• ¼ cup sake (cooking)
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 2 clove garlic (optional)
• 1 inch fresh ginger (optional)
• 3 cup cooked white rice (optional)
• 1 tsp sesame seeds (optional)
• 2 scallions (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. If using, mince garlic and grate ginger.
2. In a small bowl, whisk together soy sauce, mirin, sake, and sugar. In another small bowl, dissolve cornstarch in water to create a slurry.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. If using, add garlic and ginger to the skillet and sauté for 30 seconds until fragrant. Pour in the soy sauce mixture and bring to a simmer.
5. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
6. Return the cooked chicken to the skillet, tossing to coat evenly with the teriyaki sauce.
7. Serve immediately over cooked white rice, garnished with sesame seeds and sliced scallions if desired.