This easy Chicken Teriyaki is sweet, salty and bursting with umami. A comforting weeknight dinner served over steamed Jasmine Rice with Broccoli or Greens of choice.

Teriyaki Sauce is quick and simple to make at home; pairs beautifully with this crispy Chicken as well as with Salmon Fillets. With a quick 10 minute marinade, the Chicken is sautéed stove top to crispy perfection before being finished in the sticky, silky, sweet and savory Sauce.

Organic Ingredients, serves 4

• 4 Skinless Boneless Chicken Thighs

• 2 Tbsps. Extra Virgin Olive Oil/Avocado Oil/Ghee for cooking

• 1/2 Cup Water

Quick Marinade

• 1 Tsp. Ground Ginger

• 1 Tsp. Garlic Powder

• 1/4 Tsp. Celtic Sea Salt

• 1/4 Tsp. Black Pepper

• 2 Tbsps. Tamari Soy Sauce

Teriyaki Sauce

• 1/4 Cup Tamari Soy Sauce

• 1/4 Cup Sake

• 1/4 Cup Mirin

• 1/4 Cup Dark Brown Sugar

• 1 Tbsp. Corn Flour

• 1 Tbsp. Water

*Please use Tamari Soy Sauce and Dark Brown Sugar for best results.

For Serving

• 1 Tbsp. Toasted Sesame Seeds

• 1 Tbsp. Spring Onions, finely chopped into rounds

• Cooked Jasmine Rice

Method

Start by quick marinating the Chicken Thighs in Marinade Ingredients. Mix the Chicken and Marinade together in a bowl and leave counter top while you prepare the Teriyaki Sauce.

To make Teriyaki Sauce combine Soy Sauce, Sake, Mirin and Sugar in a saucepan. In a small cup or bowl, mix Corn Flour and Water to dissolve. Add Corn Flour liquid into the saucepan. Bring to low medium heat whisking well for 3 minutes to dissolve the Sugar and cook out the Corn Flour. Turn off heat and set aside.

In a cast iron skillet or similar, heat Avocado Oil to medium high heat. Once hot, carefully add in Chicken Thighs smooth side down. Without moving or touching, cook Chicken Thighs for 6 minutes on each side, being careful not to burn. Lower the heat if it starts burning.

Remove from pan, discard any excess oil and wipe down pan. Pour a little water into pan and scrape off any bits at the bottom and discard. Wipe the pan dry.

Add Teriyaki Sauce into cast iron skillet with 1/2 cup Water; bring to medium heat and stir well. Cook for a minute before adding the Chicken back in. Cook for a minute or so longer on high heat, coating the chicken in the sauce, turning for even coating. Plate. Garnish with Sesame seeds and scallions.