Ingredients for Teriyaki Chicken Stir Fry:

Boneless Chicken Thigh - 450 gms (1 lb)

(Tsp-Teaspoon; Tbsp-Tablespoon) US Measures

For the Teriyaki Sauce:
- Light Soy Sauce- 3 tbsp (Preferably Kikkoman)
- Brown Sugar- 3 tbsp
- Apple Cider Vinegar- 1 tsp
- Sesame oil- 1 tbsp
- Ginger grated- 1 tsp
- Garlic grated- 1 tsp

Other Ingredients:
- Salt for seasoning- 1/4 tsp
- Pepper powder for seasoning- 1/4 tsp
- Oil for pan frying the chicken- 1.5 tbsp
- Sesame seeds- 1 tsp (as garnish)
- Spring onion greens, chopped- 2 tbsp (as garnish)

Preparation:
- Cut the boneless thighs into bite sized chunks.
- Grate the ginger & garlic and prepare the Teriyaki Sauce.

Process:
- Heat oil in a pan and then add the chicken pieces. Season with salt and pepper powder.
- Fry on high heat for 5-6 mins till the water dries up and the meat is browned.
- Now add the Teriyaki Sauce (prepared earlier), give a mix and cook on medium heat for 3-4 mins till the sauce is absorbed and coats the chicken pieces.
- Garnish with the sesame seeds and chopped spring onion greens.

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