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