Traditional Chicken Teriyaki

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 2
• 2 lbs boneless skinless chicken thighs
• 1/2 cup mirin
• 1/4 cup tamari (japanese soy sauce. shoyu or regular soy sauce may be substituted but use less)
• 1/4 cup sugar (or to taste)
• 2 tablespoons vegetable oil
• salt
• pepper

Recipe

• 1 in a microwavable bowl, combine mirin, tamari (soy sauce), sugar. microwave for 30 seconds to blend the sugar into sauce.
• 2 using a meat tenderizer, flatten chicken thighs into an even thickness. sprinkle chicken with salt and pepper on both sides.
• 3 heat a large flat-iron skillet (or large saute pan) to medium-high heat --make sure it's thoroughly heated. add oil, then saute the chicken for 7-9 minutes each on both sides. after 5-6 minutes on the second side (when the chicken starts to cook), chop the chicken into bite size chunks then stir for about a minute.
• 4 deglaze with a generous amount of sauce that covers all the pieces (reserve some as extra sauce) and stir for about a minute.
• 5 transfer to serving dish and add extra sauce (optional: just before adding the extra sauce, caramelize and thicken extra sauce on a saute pan by cooking it on high heat until it darkens.).