Garlic Teriyaki Chicken Thighs

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  4 Garlic(12g)
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Mirin, Sweet Rice Wine
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  3 tbsp Rice Wine, Dry (Sake)
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  2 tbsp 2 tablespoons sugar
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  1 tbsp Vegetable oil
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  19 oz Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Mince the fresh garlic and combine with low-sodium soy sauce, mirin, sake, and sugar in a small bowl; stir until well combined and set aside.
2. 2Pierce each chicken thigh all over with a sharp knife tip to help the sauce penetrate and ensure even cooking.
3. 3Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook 7–8 minutes until the skin is golden brown and crispy, then flip and cook the other side 6–7 minutes until golden brown and the internal temperature reaches 165°F.
4. 4Carefully drain excess fat from the pan using a spoon or by tilting and blotting with a paper towel.
5. 5Pour the garlic teriyaki sauce into the pan and shake to coat all thighs evenly. Cover with a lid and cook over medium heat for 1 minute.
6. 6Uncover and continue cooking 5–6 minutes over medium heat, stirring occasionally, until the sauce thickens and coats the chicken with a glossy finish.
7. 7Divide the chicken thighs and sauce evenly among 5 airtight containers while hot, then top each portion with sliced green onions.
8. 8Cool to room temperature before sealing; store refrigerated up to 4 days and reheat gently in a skillet over medium heat or microwave until warmed through before serving.