Teriyaki chicken is just one of those dishes that is great to have in your back pocket.

You can eat it by itself. You can use it as part of a rice bowl. You can pair it with other dishes to make a big smorgasbord of different flavors. You get where I’m going here…

Ingredients:

4 Tbsp sesame oil

1 1/2 lbs chicken breast, cut in bite sized pieces

1 rounded Tbsp cornstarch

1 tsp salt

1/2 cup coconut aminos

1 1/2 tsp fish sauce

1/4 cup mirin

1/4 cup sugar

1/4 cup sake

1 tsp ginger

1 clove garlic, minced

green onions, sliced for garnish

sesame seeds

Directions:

Heat sesame oil in a wok or cast iron skillet on medium high heat until shimmering.

Toss the chicken pieces with cornstarch and salt until coated.

Add chicken to sesame oil and saute until chicken is cooked through.

While chicken is cooking make teriyaki sauce.

Whisk together coconut, fish sauce, mirin, sugar, sake, ginger, and garlic.

When chicken is cooked through, turn heat down to low. Pour sauce over chicken and stir to combine. Saute over low for another 5 minutes until chicken is coated. Top with scallions and sesame seeds.

Remove from heat and serve.