Chicken Teriyaki

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces, about 1-inch cubes. Pat dry with paper towels.

2. 2

   In a bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to make the teriyaki sauce.

3. 3

   Mix cornstarch and water in a small bowl to create a slurry. Set aside.

4. 4

   Heat vegetable oil in a large skillet or wok over medium-high heat.

5. 5

   Add chicken pieces in a single layer and cook without stirring for 3-4 minutes until golden brown on one side.

6. 6

   Flip chicken and cook for another 2-3 minutes until cooked through.

7. 7

   Pour teriyaki sauce over the chicken and bring to a simmer.

8. 8

   Add cornstarch slurry while stirring constantly. Cook for 2-3 minutes until sauce thickens and coats the chicken.

9. 9

   Remove from heat and sprinkle with sesame seeds and sliced green onions.

10. 10

    Serve immediately over steamed rice or alongside vegetables.