teriyaki chicken



1/3 cup of soy sauce

1 inch piece of ginger finely grated

4 tablespoons of apple cider vinegar

1 tablespoon of olive oil

½ cup of sugar

800g chicken thigh fillets diced

1 tablespoons of toasted sesame seeds (optional)

Mix together all marinade ingredients and mix through chicken and refrigerate overnight.  Cook in a lightly oiled pan, medium/high heat until cooked through and slightly sticky.  Serve with boiled rice and sprinkle with toasted sesame seeds.

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