INGREDIENTS
2 lbs boneless skinless chicken thighs
(900grams, cut into small chunks)
3 1/2 tbsp mirin
3 1/2 tbsp soy sauce
1 1/2 tsp dark soy sauce
2 tbsp brown sugar
1 tsp ginger (grated)
1 1/2 tsp sesame oil
1 tbsp cornstarch
2 tbsp oil
HOW TO MAKE MALL CHICKEN TERIYAKI
Step 1: To a bowl, add the chicken, mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix well until combined and set aside for at least 2 hours to marinate the chicken.
Step 2: In a wok or large skillet, heat the oil over medium heat. Once the oil is hot, add the chicken to the pan in a single layer (make sure to reserve the marinade). Sear the chicken for about a minute on one side before stir-frying for an additional minute.
Step 3: To the pan, pour in the reserved marinade. Adjust the heat to medium and simmer until the sauce is reduced and has thickened. Remove from the heat when done and serve the chicken teriyaki over rice. Enjoy!
NUTRITION FACTS:
Calories: 272kcal (14%) | Carbohydrates: 10g (3%) | Protein: 30g (60%) | Fat: 12g (18%) | Saturated Fat: 2g (10%) | Cholesterol: 144mg (48% | Sodium: 882mg (37%) | Potassium: 393mg (11%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 35IU (1%) | Calcium: 19mg (2%) | Iron: 1.5mg (8%)
