Teriyaki Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 cup water

1/2 cup soy sauce

2 tablespoons mirin

2 teaspoons honey

1/4 cup brown sugar

1/2 teaspoon grated ginger

2 tablespoons cornstarch

2 tablespoons cooking oil

1 lb boneless (skinless chicken thighs, cut into thin strips)

Scallions

Toasted sesame seeds

Directions

Prepare the sauce by combining water, soy sauce, mirin, honey, brown sugar, grated ginger and cornstarch. Stir well to break up any cornstarch lumps.

Pour 2 tablespoons of the teriyaki sauce mixture on to the chicken. Stir to coat the chicken in the sauce.

Allow the chicken to marinade for at least 15 minutes.

Heat the teriyaki sauce in a small saucepan over medium-high heat, stirring frequently. As the sauce starts to boil, stir constantly as it thickens. Remove from heat and set aside.

Heat cooking oil in a wok over medium-high heat. Add the chicken to the wok in a single layer.

Leave the chicken untouched for about 30 seconds before flipping them over. Stir-fry the chicken until fully cooked.

Transfer to a serving plate.

Garnish with sesame seeds and chopped scallions

Serve the chicken and sauce separately, or drizzle the sauce on to the chicken - whichever your family prefers.

Nutrition

• Calories: 303 kcal
• Saturated Fat: 1 g
• Cholesterol: 71 mg
• Sodium: 1747 mg
• Total Carbohydrate: 21 g
• Total Sugars: 18 g
• Protein: 28 g