Bold and full of flavor! A homemade version of a well known favorite.
Total Time
20min
4.7
3 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
1
cup
Water
•
1/2
cup
Soy Sauce
•
1/4
tsp
Fresh Ginger
, freshly grated
•
2
Tbsp
Mirin
•
4
Tbsp
Brown Sugar
•
1
Tbsp
Honey
•
2
Tbsp
Corn Starch
•
4
Tbsp
Water
•
2
Tbsp
Cooking Oil
•
1
lb
Boneless, Skinless Chicken Thighs
, cut
•
to taste
White Rice
, cooked
•
to taste
Scallions
•
to taste
Toasted White Sesame Seeds
Cooking Instructions
1.
Mix Water (1 cup), Soy Sauce (1/2 cup), Fresh Ginger (1/4 tsp), Mirin (2 Tbsp), Brown Sugar (4 Tbsp) and Honey (1 Tbsp) in a small pot over medium heat.
2.
Stir constantly so it does not burn.
3.
Right before it starts to bubble, add Corn Starch (2 Tbsp) and Water (4 Tbsp) mixture.
4.
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
5.
Heat Cooking Oil (2 Tbsp) in a wok. When wok is hot, add Boneless, Skinless Chicken Thighs (1 lb).
6.
Stir-fry until fully cooked. Don't over-stir. Turn off heat.
7.
Coat the chicken with teriyaki sauce in the wok. Don't drown the chicken in the sauce, just coat it.
8.
Garnish with Toasted White Sesame Seeds (to taste) and Scallions (to taste).
9.
Serve with White Rice (to taste) and extra teriyaki sauce. Enjoy!
Nutrition Per Serving
CALORIES
321
FAT
12.2 g
PROTEIN
24.9 g
CARBS
26.2 g
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