Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
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.
Step 2
Stir constantly so it does not burn.
Step 3
Right before it starts to bubble, add
Corn Starch (2 Tbsp)
and
Water (1/4 cup)
mixture.
Step 4
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
Step 5
Heat
Cooking Oil (2 Tbsp)
in a wok. When wok is hot, add
Boneless, Skinless Chicken Thighs (1 lb)
.
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!
Rate & Review
{{id}}
Tags
Cedar Plank Salmon
Stir-Fried Ginger Sesame Chicken with Bok Choy
Malaysian Satay Sauce
Thai Red Curry Deviled Eggs
Easy Pan-Fried Teriyaki Salmon
Japchae (Korean Stir-Fried Glass Noodles)
General Tso's Chicken
Simple Chicken Katsu
Crockpot BBQ Ribs
Thai Red Curry Baked Potato
Coconut Jam
Malaysian Chicken Chop
Bacon with Chinese Vegetables
Malaysian Chicken Satay
Gai Pad Krapow (Thai Basil Chicken)
Shrimp Fried Rice
Recommended Recipes
{{name}}