Teriyaki Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp cornstarch mixed with 2 tbsp water
• sesame seeds and sliced green onion, for garnish

Instructions

1. 1Whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan and bring to a simmer over medium heat.
2. 2Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens, then remove from heat.
3. 3Heat the vegetable oil in a large skillet over medium-high heat and cook the chicken thighs for 5-6 minutes per side until browned and cooked through to 165°F.
4. 4Pour the teriyaki sauce over the chicken and turn to coat, simmering for 2-3 minutes.
5. 5Slice the chicken, garnish with sesame seeds and green onion, and serve over rice.

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