450g boneless & skinless chicken thigh meat (cut into bite-sized pieces)
3 tbsp light soy sauce
1 tbsp mirin
1 tbsp demerara sugar
1 tbsp lemon juice
1 tbsp honey
1 tbsp chopped garlic
1 tbsp chopped young ginger
1 tbsp extra virgin sesame oil
1/8 tsp ground black pepper
½ tsp toasted white sesame seeds
Some lettuce leaves & toasted white sesame seeds
- Marinate the chicken pieces with the marinade ingredients and leave in the fridge overnight.
- Remove the marinated chicken pieces from the refrigerator 30 minutes before cooking time.
- Heat up a non-stick skillet on medium high heat. Add in the marinated chicken pieces, stirring occasionally and cook until cooked through and the chicken pieces absorb most of the sauce and slightly caramelized.
- Dish out to a serving bowl, garnish with some lettuce leaves and toasted white sesame seeds. Serve.