Teriyaki Chicken

1: Finely mince the garlic cloves.

2: In a bowl, combine minced garlic, soy sauce, zero cal brown sugar, mirin, and optional ginger.

3: Simmer the mixture for 3-4 minutes.

4: Make a corn starch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then add this to the sauce to thicken it.

5: Marinate the chicken thighs in the sauce for 1-4 hours or overnight.

6: Heat a pan over high heat and cook the marinated chicken to develop a crust on the exterior.

7: Glaze the cooked chicken with the rest of the teriyaki sauce.

8: Serve the teriyaki chicken over rice.