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Prep time
14 minutes
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Cook time
16 minutes
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Serves
4
Ingredients
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16 ounces
boneless chicken thigh
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2 tablespoons
reduced-sodium soy sauce
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2 tablespoons
cooking mirin
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2 tablespoons
rice vinegar
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1 tablespoon
dark brown sugar (packed)
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1/4 teaspoon
salt
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4 tablespoons
water
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1 tablespoon
sesame seed
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1 teaspoon
ginger (minced)
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6 ounces
onions (sliced)
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0.5 ounces
leek (thinly sliced)
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1 teaspoon
garlic (minced)
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1 teaspoon
cornstarch
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1/4 teaspoon
black pepper (divided)
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2 teaspoons
sesame oil
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3 cups
cooked long-grain rice
Directions
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Marinade 16 oz boneless chicken thigh with salt for 5 minutes.
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Make the sauce by mixing 2 tbsp reduced-sodium soy sauce, 1 tsp ginger, 1 tsp garlic, 2 tbsp cooking mirin, 2 tbsp rice vinegar, 1 tbsp dark brown sugar, 1 tsp cornstarch, 4 tbsp water, 1/8 tsp black pepper in a small bowl.
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On a heated skillet over medium-high heat, sear the chicken skin-side-down for 7 minutes. After the fat is rendered out, turn them over and sear for another 3 minutes or until cooked.
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Take the chicken out. Add 6 oz onions to cook for 3 minutes and take them out too.
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Turn the heat to low. Add the teriyaki sauce and chicken to cook for 2 minutes.
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Turn the chicken over. Add onions to cook for around 1 minute then turn off the stove. Sprinkle with 1 tbsp sesame seeds, the remaining 1/8 tsp pepper, 0.5 oz sliced leeks, and 2 tsp sesame oil.
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Serve with 3 cups hot cooked rice.
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