Teriyaki Chicken
Steps
- Heat 2 tablespoons of toasted sesame oil over medium heat. Fry 6 sliced boneless skinless chicken thighs for about 7 minutes, turning until golden.
- Add 2 cloves of crushed garlic and 1 thumb-sized piece of grated ginger. Fry for 2 minutes.
- Stir in 50g of honey, 30ml of light soy sauce, 1 tablespoon of rice vinegar, and 100ml of water.
- Simmer for 2-5 minutes, until the sauce coats the chicken and its thickest pieces reach 165°F / 74°C.
- Scatter 4 sliced scallions and 1 tablespoon of sesame seeds over the chicken.
