TERIYAKI CHICKEN

Ingredients:
1/4 cup soy sauce
3 Tablespoon honey
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs(trimmed of fat)
1 Tablespoon olive oil
1 1/2 Tablespoon unsalted butter
Sesame seeds for garnishing (optional)

Method:
In a large bowl, whisk together all marinade ingredients like soy sauce,honey,ginger and sesame oil.
Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
Remove pan from heat and transfer chicken to a bowl.
Pour reserved marinade into the pan, add 1½ Tablespoon butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with a sprinkle of sesame seeds if desired.