Hawaiian Teriyaki Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp pineapple juice
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• Sesame seeds and chopped green onions for garnish

Instructions

1. Prepare the marinade/sauce: In a small saucepan, combine the soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, and grated ginger.
2. Simmer: Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch and water mixture, cooking for another 2 to 3 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside half of the sauce for serving.
3. Marinate the chicken: Place the chicken in a bowl or zip-top bag with half of the teriyaki sauce. Let it marinate for at least 15 to 30 minutes.
4. Cook the chicken: Heat a skillet or grill pan over medium-high heat with a little oil. Cook the chicken for 6 to 7 minutes per side, or until fully cooked through and beautifully caramelized.
5. Slice and serve: Slice the cooked chicken into strips, place them over a bed of warm rice, drizzle with the reserved teriyaki sauce, and garnish with sesame seeds and green onions.