Teriyaki Chicken Thighs

 

• boneless skinless chicken thighs
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine
• 1 egg yolk
• 3 finely minced garlic cloves
• ¼ cup corn starch
• 1 cup teriyaki sauce
• salt and pepper to taste

INSTRUCTIONS

• Mix the chicken in a large bowl with salt, pepper, soy sauce,  egg yolk, and garlic until well combined.  Allow to marinate until you’re ready to cook. 
• Next, thoroughly mix in the corn starch until combined.
• Pour oil into a large frying pan or rondeau pot and heat.
• Cookk chicken thighs for 3-4 minutes per side, they should be browned.
• Pour the teriyaki sauce into the pan and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through. 165*
  
  
  Sprinkle sesame seeds and chopped scallions. Serve over rice.