Seattle-Style Chicken Teriyaki

Ingredients

• 1 cup low-sodium soy sauce
• 1/2 cup granulated sugar
• 2 tablespoons mirin
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon lemon juice
• 3 lbs chicken breasts or boneless skinless thighs
• 2 tablespoons vegetable oil or butter
• 1 tablespoon cornstarch
• 1 tablespoon sesame seeds (for garnish)

Preparation

1. In a bowl combine soy sauce, sugar, mirin, garlic, ginger, and lemon juice.
2. Place chicken in the marinade, wrap with plastic wrap, and refrigerate for a minimum of 1 hour (it can be marinated in an airtight zip top bag for 24 hours).
3. Once marinated, set a large skillet on a medium-low heat and heat up the oil (or melt the butter).
4. Cook chicken for 5 to 6 minutes on one side and another 5 minutes on the other side.
5. Remove from the pan and set on a cutting board and slice into strip-like pieces.
6. Whisk cornstarch into the remaining marinade and pour into the same pan you used to cook the chicken.
7. Bring to a boil and reduce to a simmer, cook until the sauce reduces and thickens, about 5 to 7 minutes. Add in the sliced chicken, tossing to coat or pour on top of chicken before serving.
8. Serve over rice and garnish with sesame seeds if desired. Serve and enjoy.