Chicken Teriyaki

🔥 Prep

• Cut the 500g chicken thigh into bite-sized pieces.
• Measure out 4 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sugar, and 1 tsp grated ginger into a small bowl.
• Combine the soy sauce, mirin, sugar, and ginger; stir until the sugar dissolves to make the teriyaki sauce.
• Toss the chicken pieces in the sauce and let them marinate for 10 minutes (optional but recommended).

🔥 Cook

• 1. Heat a non‑stick skillet over medium‑high heat until hot.
• 2. Add the marinated chicken (reserve the remaining sauce) and sear for 3‑4 minutes per side until browned.
• 3. Pour the reserved teriyaki sauce into the skillet, scraping up any browned bits.
• 4. Bring the mixture to a simmer, then reduce heat to medium and cook for 5‑6 minutes, stirring occasionally, until the sauce thickens and glazes the chicken.
• 5. Taste and adjust seasoning if needed; if a thicker glaze is desired, increase heat to medium‑high and reduce for an additional 1‑2 minutes.
• 6. Remove from heat and let; if a thicker glaze is desired, increase heat to medium‑high and reduce for an additional 1‑2 minutes.
• 6. Remove from heat and let the chicken rest for 2 minutes before serving.

🔥 Serve

• Transfer the glazed chicken to a serving plate and drizzle any remaining sauce from the pan over the top.
• Sprinkle with toasted sesame seeds and thinly sliced green onions for garnish.
• Serve hot alongside steamed jasmine rice or sushi rice and a side of steamed broccoli or sautéed bok choy.