Teriyaki Chicken

 

Teriyaki Chicken

3 boneless skinless chicken thighs
scant salt and fresh ground black  pepper to taste
1 tablespoon avocado oil
10 mini peppers sliced and diced
4 scallions or green onions chopped fine
4 garlic cloves micro-minced
1 inch piece of fresh ginger pealed and micro-minced
1/2 cup chopped flat leaf parsley

Sauce

1/2 cup low sodium sauce or aminos
1/2 cup brown sugar
1/8 cup mirin or rice wine vinegar
2 tablespoons honey
half of the garlic and ginger from above

Brown chicken thighs on both sides, set aside to cool. Mix sauce ingredients all together and set aside. When chicken has rested cut up into bite sized pieces. Sauté peppers and green onions, add half of the ginger and lastly the garlic, cook for one more minute. Add chicken into the pan and then the sauce cook till all is blended and starts to thicken. If mixture does not thicken, add one tablespoon of corn starch mixed with water to thicken. Last add in chopped parsley and serve over rice. Enjoy !