- 2 lbs boneless chicken thighs or breasts
- 2 Tbsp oil
- 3.5 Tbsp mirin
- 3.5 Tbsp soy sauce
- 1.5 tsp dark soy sauce chinese
- 2 Tbsp brown sugar
- 1 tsp ginger grated
- 1.5 tsp sesame oil
- 1 Tbsp cornstarch
- 2 cups rice steamed
- 1 bag vegetables frozen
Prepare rice in rice cooker.
Cut chicken into small 1 inch pieces.
Mix the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch until well combined.
Add mixture and chicken to a ziploc bag. Place in refrigerator and marinate for a minimum of 30 minutes (2 hours is ideal, overnight at most).
If adding vegetables, steam for 5 minutes in a pot.
Add chicken to a medium high wok, reserving marinade. Sear chicken on one side, before tossing and stir frying until well browned.
Add the reserved marinade to the pan, increase heat to high, and bring to a boil. Immediately reduce heat to medium, and allow sauce to simmer until it coats the chicken.
If adding vegetables, add steamed vegetables to wok and mix well.
Serve over rice.
Completed once 4/2/17, Still needs tweaking