Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs (diced into 1-inch cubes)
- 1 tablespoon avocado oil
- 1 tablespoon finely chopped ginger
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- ¼ cup tamari soy sauce (or coconut aminos)
- ¼ cup sake
- ¼ cup mirin
- 2 tablespoons honey
- sesame seeds
- sliced green onion
Instructions
- Make the teriyaki sauce. In a medium sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
- Stir fry the chicken. Heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1 to 2 minutes on one side, until nice and golden. Season the chicken with salt and pepper. Then, flip it over and cook the other side for another 1 to 2 minutes.
- Toss together. Give the sauce a quick whisk and add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and let it simmer for 4 to 5 minutes until the sauce has reduced and thickened.
- Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.