Honey Teriyaki Chicken
For the sauce:
1 c. Low sodium soy sauce
1/2 c. light brown sugar
1.5 Tbsp rice vinegar
2 Tbsp garlic, minced
2 tsp fresh ginger, grated
2 tsp sesame oil
2 Tbsp honey
2 tsp Thai chili peppers, minced
—— in a saucepan over medium heat, whisk together ingredients until well combined.
1/4 c. Cold water
2.5 Tbsp corn starch
—— mix together, don’t allow any clumps.
—— add mixture to sauce and stir constantly to allow the sauce to thicken. Bring sauce to a boil then back down to simmer and continue to stir until sauce is thick enough to coat the back of a spoon.
1 pound chicken thighs
—— pour enough sauce to cover the chicken and let marinate about an hour in the fridge.
****don’t add sauce that chicken was marinating in yet.
—— in a pan on medium heat, drizzle vegetable oil in the pan and brown both sides of the chicken until fully cooked.
—— Bring the heat down to medium low, add the rest of the teriyaki sauce and allow it to heat up. Serve over some rice and garnish with green onions and sesame seeds. Enjoy!