Ingredients:

  • ½ cup soy sauce
  • ¼ cup mirin (sweet rice wine)
  • ¼ cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sesame oil
  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon vegetable oil
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions:

  1. In a mixing bowl, combine soy sauce, mirin, brown sugar, minced garlic, minced ginger, and sesame oil. Whisk until the sugar is dissolved.
  2. Place the chicken in a shallow dish and pour half of the marinade over it. Cover and refrigerate for at least 15 minutes.
  3. Heat vegetable oil in a non-stick skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side.
  4. Pour the remaining marinade into the pan and let it simmer for 2-3 minutes until it thickens slightly.
  5. Slice the chicken, drizzle the glaze on top, and garnish with sesame seeds and green onions.