Ingredients:

  • ½ cup low-sodium soy sauce
  • 2 tablespoons mirin or rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 ½ pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seeds for garnish
  • 2 green onions, sliced for garnish

Instructions:

  1. In a mixing bowl, combine soy sauce, mirin or rice vinegar, honey, sesame oil, garlic, and ginger. Whisk until well combined.
  2. Place chicken in a large resealable bag or dish. Pour the marinade over the chicken
  3. Heat vegetable oil in a non-stick skillet or grill pan over medium-high heat. Remove chicken from marinade (reserve the marinade) and add to the pan. Cook for about 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Set aside cooked chicken on a plate.
  4. Pour reserved marinade into the same pan and bring to a simmer. Reduce heat and cook until slightly thickened, about 3-5 minutes.
  5. Slice chicken and drizzle with glaze. Garnish with sesame seeds and green onions. Serve over rice or with steamed vegetables.