Chicken Teriyaki

Method4 steps · about 20 min

1. 1

   Step 1: Trim fat from chicken thighs (6) and cut into bite size pieces.

   Uses 6 chicken thighs

2. 2

   Step 2: Heat the oil (1 Tbsp) in a skillet over medium-high heat. Add the chicken pieces and pan-fry about 5–7 minutes, turning as needed, until browned and cooked through; check 165°F (74°C) in the thickest pieces.

   Uses Trimmed bite-size chicken thigh pieces · 1 Tbsp oil

3. 3

   Step 3: Add sugar (2 Tbsp), soy sauce (3 Tbsp), and sake (2 Tbsp) to chicken and cook until the sauce thickens, about 2-3 minutes.

   Uses Cooked browned chicken · 2 Tbsp granulated sugar · 3 Tbsp soy sauce · 2 Tbsp sake (Japanese rice wine)

4. 4

   Step 4: Add green onions (2).

   Uses Chicken in thickened teriyaki glaze · 2 green onions (cut diagonally)