Ingredients
Chicken:
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700 g boneless, skinless chicken thighs, diced into 2.5 cm cubes
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15 mL (1 tbsp) avocado oil
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1 tablespoon (6 g) finely chopped ginger
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2 cloves garlic, minced (approx. 6 g)
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Salt and pepper to taste
Teriyaki Sauce:
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60 mL (1/4 cup) tamari soy sauce or coconut aminos
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60 mL (1/4 cup) sake
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60 mL (1/4 cup) mirin
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30 mL (2 tablespoon) honey
Garnish:
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Sesame seeds (to taste)
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Sliced green onions (to taste)
01
Prepare the Sauce
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In a medium bowl, whisk together soy sauce, sake, mirin, and honey. Set aside.
02
Cook the Chicken
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Heat 15 mL (1 tbsp) avocado oil in a large pan or wok over medium-high heat.
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Add chicken pieces and cook for 1–2 minutes per side, until golden. Season with salt and pepper. (Do not fully cook at this stage.)
03
Add sauce
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Whisk the sauce again and pour it into the pan. Add minced garlic and ginger.
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Stir everything together and simmer for 4–5 minutes, until the chicken is fully cooked and the sauce thickens.
04
Serve
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Serve over your choice of side, such as rice and steamed broccoli.
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Garnish with sesame seeds and sliced green onions.
