Water (1 cup)
Soy Sauce (1/2 cup)
Fresh Ginger (1/4 tsp)
Mirin (2 Tbsp)
Brown Sugar (1/4 cup)
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)
Water (1/4 cup)
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
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.
Toasted White Sesame Seeds (to taste)
Scallions (to taste)
White Rice (to taste)
and extra teriyaki sauce. Enjoy!