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Easy Pan Fried Chicken Teriyaki
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Description
Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
Ingredients
- 1 Tablespoon Oil
- 1 pound Chicken Thighs, Boneless And Skinless, Cut Into Bite Size Pieces
- ½ cups Soy Sauce
- ½ cups Mirin
- 4 Tablespoons Brown Sugar
- ½ teaspoons Sesame Oil
- ½ teaspoons Ginger, Minced
- 1 clove Garlic, Minced
- 4 dashes Fish Sauce
- 1 teaspoon Cornstarch
- 1 Tablespoon Water
Preparation
Heat oil in a large skillet. Saute chicken over medium high heat until browned on the outside and cooked through. Remove the chicken from the pan and set aside.
In the same pan the chicken was cooked in, add soy sauce, mirin, brown sugar, sesame oil, ginger, garlic and fish sauce. Bring to a boil and reduce heat and simmer the sauce for 2–3 minutes.
In a small bowl, mix cornstarch and water. Slowly pour in cornstarch mixture, whisking continuously. Continue to cook until desired thickness.
Add chicken back to the pan and toss to coat the chicken with the sauce. Serve immediately.
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