Mall Chicken Teriyaki

• servings: 6 servings
• active time: 2 hours 15 minutes
• total time: 2 hours 20 minutes

Ingredients

2 pounds boneless skinless chicken thighs (900g, cut into small chunks)

3 1/2 tablespoons mirin

3 1/2 tablespoons soy sauce

1 1/2 teaspoons dark soy sauce

2 tablespoons brown sugar

1 teaspoon ginger (grated)

1 1/2 teaspoons sesame oil

1 tablespoon cornstarch

2 tablespoons oil

Directions

Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.

Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.

Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

Nutrition

• Calories: 272 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 144 mg
• Sodium: 882 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 30 g