Cooking Instructions
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Step 1
Prepare the sauce by combining
Water (240 mL)
,
Soy Sauce (120 mL)
,
Mirin (30 mL)
,
Honey (15 g)
,
Brown Sugar (55 g)
,
Fresh Ginger (as needed)
, and
Corn Starch (15 g)
. Stir well to break up any corn starch lumps.
Step 2
Cut
Boneless, Skinless Chicken Thighs (455 g)
into thin strips. Spoon 2 tablespoons of the teriyaki sauce mixture onto chicken. Stir to coat the chicken in the sauce.
Step 3
Allow the chicken to marinate for at least 15 minutes.
Step 4
Heat the teriyaki sauce in a small saucepan over medium-high heat, stirring frequently. As the sauce starts to boil, stir constantly as it thickens. Remove from heat and set aside.
Step 5
Heat
Cooking Oil (30 mL)
in a wok over medium-high heat. Add the chicken to the wok in a single layer.
Step 6
Leave the chicken pieces untouched for about 30 seconds before flipping them over. Stir-fry the chicken until fully cooked.
Step 7
Transfer chicken to a serving plate. Garnish with
Scallions (to taste)
and
Toasted White Sesame Seeds (to taste)
. Serve the chicken and sauce separately, or drizzle the sauce over the chicken. Enjoy!
