Teriyaki Chicken

It was back to school time for my kids yesterday. Being the first day, they were not bothered to bring their lunch boxes as they were aware it would only be a couple of hours spent there. So, I decided to prepare a delicious Teriyaki Chicken lunch for them at home instead. I used boneless and skinless chicken thigh meat for this dish. I also made some extra sauce to go with some steamed rice. They enjoyed it very much.


Teriyaki Chicken

Ingredients

6 Chicken Thighs, boneless, skinless
2 - 3 Tbsp Vegetable/Canola Oil
Toasted Sesame Seeds (Optional)

Marinate
2 tsp Ginger Juice
1 Tbsp Mirin
1 Tbsp Sake
1 1/2 Tbsp Japanese Soy Sauce

Sauce
4 Tbsp Japanese Soy Sauce
6 Tbsp Mirin
6 Tbsp Sake
2 Tbsp Sugar

Method

Trim the excess fat from the chicken and lay them flat. Make a few cuts in the thickest part of the flesh. Combine the chicken with the marinate sauce and set aside for about 30 minutes in the refrigerator.

Remove the chicken and discard the marinate sauce. Heat the oil in a skillet over high heat. Place the chicken and cook until both side are lightly brown in color.

Lower the heat and pour in the sauce mixture. Bring it to a boil and reduce to low heat. Simmer for about 10 minutes or until the chicken is well coated and the sauce is thicken. Serve immediately with some toasted sesame seeds, if desired.