• 1/3 cup soy sauce
• 1/3 cup water
• ¼ cup sake
• ¼ cup mirin
• 3 tbsp sugar
• 1 tsp grated ginger
You’ll notice that there are some very specific ingredients in this dish (namely sake and mirin). They can be a bit pricy. If you prefer, you can buy a bottle of premade Teriyaki sauce or replace them with a little white wine and sugar (or even just a splash of simple sirup).
Mix the above ingredients in a large bow.You want a large bowl so you can add the chicken in the next step.
Now for the rest of the dish…
• 1 ½ pounds boneless skinless chicken thighs.
• Prepared sauce
• 1 tablespoon vegetable oil
• 1 cup bean sprouts
• 2 tablespoons cornstarch
• 4 tablespoons water
Cut each chicken thigh into strips, and add them to the bowl of teriyaki sauce. Cover and refrigerate for at least an hour before cooking.
Get out a large skillet and add the vegetable oil. Heat it over medium heat, then start to add the chicken. I pick them out with a fork and gently drop them in the pan. Keep the marinade to use a little later.
Cook the chicken in the oil until it is browned on all sides.
Once the chicken is browned, add the marinade to the pan and bring to a simmer. Add the bean sprouts and simmer for a few minutes.
While the chicken simmers, mix the cornstarch with the water until its smooth. Add the cornstarch mixture to the pan and stir continuously until thickened.
Serve with white rice.
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