Ingredients

• 4 Boneless, skinless chicken thighs
• 240 mls (1 cup) Soy sauce
• 240 mls (1 cup) Brown sugar
• 4 Garlic cloves
• 1 Ginger thumb-sized piece
• 480 mls (2 cups) Cooked white rice
• 3 tbsps Miso paste
• 2 Green onions stalks

Instructions

1. In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger to make the teriyaki marinade.
2. Cut the chicken thighs into bite-sized pieces and marinate them in the teriyaki sauce for at least 30 minutes.
3. In a hot skillet, cook the marinated chicken until fully cooked and caramelized.
4. In a separate pot, bring water to a boil and stir in miso paste to make the miso soup base.
5. Serve the teriyaki chicken over steamed white rice, garnished with chopped green onions.
6. Enjoy the teriyaki chicken with steamed rice and a bowl of miso soup on the side.

Notes

• For best results, marinate the chicken for at least 30 minutes.
• Feel free to add your favorite vegetables to the stir-fry.