Lunch: Teriyaki Chicken

Ingredients

1/2 cup teriyaki sauce
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon finely grated fresh ginger
2 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 tablespoons thinly sliced scallions

Instructions

Stir the teriyaki sauce, sugar, cornstarch and ginger together in a small bowl. Pat the chicken dry and sprinkle very lightly with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and just cooked through, about 6 minutes per side. Drizzle in the teriyaki mixture and simmer, turning often, until the chicken is well coated, about 3 minutes. Transfer the chicken to a cutting board and cut into bite-size pieces. Serve on a platter, topped with the scallions.

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