Chicken Teriyaki

 

1 pound (500g) boneless & skinless chicken breasts, cubed

1 tablespoon (15ml) olive oil

1/4 cup (60ml) light soy sauce

2 tablespoons (30ml) Mirin

2 tablespoons(30ml) water

2 tablespoons honey

1 1/2 tablespoons light brown sugar

1 tablespoon (15ml) rice vinegar

1/4 teaspoon toasted sesame oil

2 teaspoons fresh minced ginger

2 teaspoons minced garlic

2 teaspoons cornstarch

salt to taste

Toasted sesame seeds & chopped green onions for garnish

1. heat olive oil in a non-stick skillet, and brown the chicken pieces

2. while chicken is cooking, whisk all the ingredients together. Stir the sauce in the skillet with the cooked chicken, and toss everything together until sauce thickens

3. garnish with toasted sesame seeds, and green onions. 

Serve with basmati rice & bok choi 

1. cut bok choys in half. Heat sesame oil in a skillet, add some chopped garlic, and ginger

2. cook bok choy for 1 minute, add 2 teaspoons light soy sauce, and 2 tablespoons water, cover, and steam for 2-3 minutes