Japanese Teriyaki Chicken and Mushroom Skillet

In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Set aside.

In another small bowl, whisk together the cornstarch and water to create a slurry. Set aside.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.

Add the sliced mushrooms to the skillet with the chicken. Cook for 5-8 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.

Pour the prepared teriyaki sauce over the chicken and mushrooms. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency.

Serve immediately over steamed rice, garnished with sesame seeds or chopped green onions if desired.