Chicken Thighs marinated in a homemade teriyaki sauce. Pan fried and smothered with the remaining sauce, served with rice.
Ingredients
1 package boneless and skinless chicken thighs
3 - 4 green onions
2 teaspoons vegetable oil
Teriyaki Sauce
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons rice wine vinegar
2 teaspoons grated ginger
3 garlic cloves minced
1/4 cup water
3 tablespoons cornstarch
1/2 teaspoon roasted sesame oil
Instructions
Make the marinade. Add the soy sauce, brown sugar, ginger, garlic and rice wine vinegar to a saucepan. Bring to a boil. When the brown sugar is melted remove the marinade from the heat and cool.
Put the chicken thighs in a pan to marinade them. Pour half of the marinade over the thighs. Refrigerate for 2 hours, turning the thighs one time.
Add the chicken thighs to a pan with the oil. Brown well on each side.
Combine the leftover marinate with the other half of the marinade in a small saucepan. Bring to a boil and cook for 5 minutes. Combine the cornstarch with the water. Stir into the sauce, stirring until thick. Add the roasted sesame oil.
Add the sauce back in for the last 5 minutes of cooking time. Remove from heat and top with the chopped green onions.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/08/04/teriyaki-chicken/