I know I’ve already posted a recipe for chicken teriyaki, but this recipe from The Woks Of Life is different in that it is closer to what would be served in mall food courts and restaurants (I mean this in a good way). It was easy to make and delicious! I served it with rice and roasted carrots (they should have been roasted carrots with orange, but I forgot to put an orange on the grocery list, so I omitted it and it was fine). Not only was this enjoyed by both adults, but the Little Prince actually finished his entire plate, which hadn’t happened in a while. So it was a double win! (Too bad I decided it looked a bit unappetizing and only took one picture…)
2 lbs. boneless skinless chicken thighs, cut into small chunks (I think I used breasts)
3½ Tbsp. mirin
4 Tbsp. soy sauce
2 Tbsp. brown sugar
1 tsp. grated ginger
1½ tsp. sesame oil
2 Tbsp. oil
Put the chicken in a bowl, along with the mirin, 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 or until cooked through.
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.