Homemade Chicken Teriyaki

Homemade Chicken Teriyaki 2 tbs rice wine 1 cup of soy sauce low sodium 1/4 cup of honey 1 1/4 tsp fresh grated ginger 3 garlic cloves pressed or grated 1 lb of chicken thighs 3 tbs oil 1/2 medium yellow onion Serve over Jasmine rice Top with some fresh diced green onion In a medium mixing bowl, combine rice wine, soy sauce, honey, ginger and garlic. Whisk well and set side. Preheat the oil in a large pan on medium heat. Chop the chicken thighs into about 1/2 inch chunks. Add the chicken to the cooking pan and cook until almost done. Stir frequently but let the chicken get some golden color.Slice the yellow onion thin and add to the chicken about half way through. (If you have too much liquid from the chicken, you can pour some of it out, but don't drain all the juice out. Chicken juice will add some nice flavor to the sauce.) Stir the sauce and slowly add it to the pan with chicken. Stir and make sure that the chicken is spread out evenly in the pan so that the sauce covers it evenly. Cook, stirring often, for about 10-15 more minutes, still on medium heat. Serve over some Jasmine rice and sprinkle some green onion over it.