Teriyaki Chicken

Season the trimmed chicken thighs lightly with onion powder and garlic powder.

Heat oil in a griddle pan or large skillet over medium-high heat. Add the chicken thighs and cook for about 4 minutes on each side, until cooked through and nicely browned.

While the chicken is cooking, prepare the sauce. In a medium bowl, combine the brown sugar, soy sauce, ginger paste, garlic paste, sesame oil, mirin, and optional honey.

Add the cornstarch to the sauce mixture and whisk thoroughly until there are no lumps.

Once the chicken is cooked, remove it from the skillet and slice it into strips. Set aside.

Reduce the heat to medium-low. Add the butter to the same skillet and let it melt.

Pour the teriyaki sauce mixture into the skillet. Cook, stirring, for about 5 minutes until the sauce begins to bubble and thicken slightly.

Add the sliced chicken back into the skillet with the sauce, tossing to coat.

Simmer on low for about 10 minutes, stirring constantly, until the sauce has thickened to a glaze and fully coats the chicken.

Serve immediately, optionally with steamed rice and broccoli.