6 (650g total) chicken thigh fillets
1 tbs vegetable oil
Cooked jasmine rice and steamed baby pak choy, to serve
Toasted sesame seeds, to sprinkle
1/2 cup (125ml) soy sauce
1/4 cup (80ml) mirin
1/4 cup (80ml) cooking sake
2 tbs white sugar
For the teriyaki sauce, place all ingredients together in a medium bowl and stir until sugar dissolves.
Add chicken to sauce in bowl, tossing to coat on all sides. Cover and chill for at least 1 hour to marinate (see note).
Heat oil in a large non-stick frypan over medium-low heat. Use tongs to transfer chicken from sauce to pan. Cook for 10-12 minutes, turning occasionally, until deep golden and cooked. Transfer to a plate and cover with foil to rest.
Place the remaining sauce from marinating the chicken in the same pan and add ¼ cup (60ml) cold water. Increase heat to medium-high and bring to a simmer, stirring constantly. Simmer for 3 minutes, stirring constantly, or until reduced and thickened.
Serve chicken on rice with sauce spooned, sprinkled with sesame seeds and with greens alongside.