Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Mix
Water (240 mL)
,
Soy Sauce (120 mL)
,
Fresh Ginger (as needed)
,
Mirin (30 mL)
,
Brown Sugar (55 g)
and
Honey (20 g)
in a small pot over medium heat.
Step 2
Stir constantly so it does not burn.
Step 3
Right before it starts to bubble, add
Corn Starch (15 g)
and
Water (60 mL)
mixture.
Step 4
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
Step 5
Heat
Cooking Oil (30 mL)
in a wok. When wok is hot, add
Boneless, Skinless Chicken Thighs (455 g)
.
Step 6
Stir-fry until fully cooked. Don't over-stir. Turn off heat.
Step 7
Coat the chicken with teriyaki sauce in the wok. Don't drown the chicken in the sauce, just coat it.
Step 8
Garnish with
Toasted White Sesame Seeds (to taste)
and
Scallions (to taste)
.
Step 9
Serve with
White Rice (to taste)
and extra teriyaki sauce. Enjoy!
