ingredients
Chicken Stir Fry
675 grams boneless skinless chicken thighs, diced into 2,5cm cubes
1 tablespoon avocado oil
1 tablespoon finely chopped ginger
2 cloves garlic, minced
Teriyaki Sauce
60 grams tamari soy sauce, or coconut aminos
60 grams sake
60 grams mirin
2 tablespoons honey
Garnish
sesame seeds
sliced green onion
instructions
In a medium sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
Dice the chicken breasts into 2,5 cm pieces. Then heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1-2 minutes on one side, until nice and golden, then stir fry and cook the other side for another 1-2 minutes. You don't want it cooked through at this stage, just seared on the outside.
Give the sauce a quick whisk add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and let it simmer for 4-5 minutes until the sauce has thickened.
Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.
necessities
a large saute pan or wok