Chicken Teriyaki

INGREDIENTS:

1 pound boneless skinless chicken thighs, cut into bite-sized pieces

3/4 cup Teriyaki Sauce

1 tbsp vegetable oil

2 tsp garlic - ginger puree

Sliced green onion

Sesame seeds

Basmati or Jasmine rice

Steamed vegetables of our choice (brocoli, bell peppers etc.)

INSTRUCTIONS:

1. Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, press air out of bag and close. Refrigerate 4 hours, or overnight.

2. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger puree and cook until fragrant, about 30 seconds. Add chicken and cook 5 minutes or until cooked through.

3. For saucier chicken, add remaining 1/4 cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken.

4. Top with green onions and sesame seeds and serve with steamed rice!