Hawaiian Teriyaki Chicken

I searched long and hard for an exceptional teriyaki sauce, one that could stand up to my cravings for my local takeout spot. Every attempt disappointed me…until this one. Called simply Hawaiian chicken, the addition of coconut milk makes all the difference. The original recipe calls for this to be split between sauce and marinade, but I needed something faster, so I use it solely as a sauce. Finally, make sure to use only chicken thighs; the moist dark meat makes all the difference.

Hawaiian Teriyaki Chicken
(Original recipe: Oh Sweet Basil)

2 pounds of boneless skinless chicken thighs
1 cup low sodium soy sauce
1 cup water
3/4 cup brown sugar
1/2 bunch of green onions, chopped
¼ cup white onion, chopped
½ teaspoon minced garlic
1/2 teaspoon of sesame oil
7 oz. coconut milk
3 tsp cornstarch

Grill chicken thighs until cooked through. Remove from heat. Slice.
Combine remaining ingredients in a sauce pan. Bring to a simmer until it thickens.
Cover chicken slices in sauce, toss to coat well. Serve over rice.