Mall Chicken Teriyaki

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 tsp Ginger

• Condiments

  • 3 1/2 tbsp Mirin
  • 3 1/2 tbsp Soy sauce
  • 1 1/2 tsp Soy sauce, dark

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 1/2 tsp Sesame oil

Found on thewoksoflife.com

Description

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into small chunks
• 3½ tablespoons mirin
• 3½ tablespoons soy sauce
• 1½ teaspoons dark soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon grated ginger
• 1½ teaspoons sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons oil
• steamed rice, to serve

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!