Japanese Quesadilla with Teriyaki Chicken

Ingredients

• 2 pieces (about 300g) boneless skinless chicken thighs
• 4 tbsp teriyaki sauce
• 2 large flour tortillas
• 1 cup shredded mozzarella cheese
• 2 sliced green onions
• 1 tsp sesame seeds(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Slice the chicken thighs into thin strips. Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes until browned and cooked through.

2. 2

   Add the teriyaki sauce to the skillet and simmer 1-2 minutes until the chicken is glossy and coated. Stir in the sliced green onions and remove from heat.

3. 3

   Place a tortilla in a clean skillet over medium heat. Sprinkle half the cheese over one half, top with half the teriyaki chicken, then fold the tortilla over.

4. 4

   Cook 2-3 minutes per side, pressing gently, until golden and crisp and the cheese is melted. Repeat with the second tortilla.

5. 5

   Cut each quesadilla into wedges, sprinkle with sesame seeds, and serve immediately.