Combine all ingredients of teriyaki sauce in a sauce pan. Heat sauce over medium heat for about 5 minutes (reduce to a thicker consistency), ensuring that the sauce does not burn.
Heat 1 tablespoon canola oil in skillet over high heat.
Pan fry chicken thighs until both sides are browned and cooked through (165 degrees).
Remove chicken from heat and slice into pieces. Drizzle with teriyaki sauce and garnish with sesame seeds (optional).
Chef Note: serve over brown rice (2/3 cup per serving).
Serving Size 4 oz
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.