Teriyaki chicken, the sweet and savory japanese sauce!

Ingredients

Marinade:

• 10 oz chicken (boneless chicken thighs here)
• 3 Tbsp soy sauce
• 1 piece of ginger
• 1 small garlic clove
• 2 Tbsp cornstarch
• 1 tsp (+/-) neutral oil (for cooking)

Sauce:

• 1/3 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 1 Tbsp cornstarch

Rice:

• 3/4 cup basmati rice
• 1 cup water

To decorate:

• fresh chives
• black and white sesame seeds

Materials

• cling film + salad bowl (or airtight box)
• cutting board
• knife
• spatula
• pan

Preparation

• Cut the chicken into pieces. Peel the garlic clove and the piece of ginger.
• Transfer the chicken pieces to a salad bowl. Add the crushed garlic clove and ginger.
  
• Add the soy sauce and cornstarch and mix everything well. Cover the salad bowl with cling film and refrigerate for at least 30 minutes.
• Meanwhile, prepare the rice and sauce.
  Rice:
  Cook the rice in a saucepan over medium heat for 10 minutes, covered.
  
• The sauce:
  Mix soy sauce and mirin. Pour everything into a frying pan over medium heat.
• When the mixture comes to a boil, add the brown sugar and wait for it to dissolve, stirring occasionally.
  
• Finally add the cornstarch to thicken the sauce, mix everything to incorporate it well and set aside.
• Pour a drizzle of oil into a frying pan over medium/high heat. Sear the chicken pieces so that they are nicely browned, then lower the heat and continue cooking.
  
• When the chicken is just cooked, add the teriyaki sauce and stir everything together.
• The sauce will reduce and coat the chicken pieces well. Remove from the heat when the sauce has thickened!
  
• Serve the teriyaki chicken on top of rice and sprinkle with chopped fresh chives and black and white sesame seeds.