Teriyaki Chicken

Ingredients

For the teriyaki sauce

• ⅓ cup soy sauce, 80 ml (use low-sodium if preferred)
• ¼ cup mirin, 60 ml
• 2 tbsp honey, or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, finely grated
• 1 tsp cornstarch (cornflour)
• 2 tbsp water

For the chicken

• 1 ½ lb boneless, skinless chicken thighs, 680 g, cut into bite-size pieces
• ¼ tsp fine salt
• 1 tbsp neutral oil, such as vegetable or canola
• 2 green onions (scallions), thinly sliced, to serve
• 1 tsp sesame seeds, to serve

Instructions

Make the sauce

1. In a small bowl, whisk together the soy sauce, mirin, honey, rice vinegar, ginger and garlic. In a separate cup, mix the cornstarch with the water until smooth.

Cook the chicken

2. Pat the chicken dry and season lightly with the salt.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 4 minutes, until browned underneath. Stir and cook for 3 to 4 minutes more, until browned all over and cooked through (165°F / 74°C (165°F)).
4. If there is a lot of fat in the pan, carefully spoon off all but about 1 teaspoon.
5. Reduce the heat to medium. Pour in the soy sauce mixture and bring to a simmer. Stir the cornstarch mixture again and add it to the pan.
6. Simmer, stirring, for 1 to 2 minutes, until the sauce is thick and glossy and coats the chicken.
7. Sprinkle with green onions and sesame seeds and serve with rice.