Teriyaki Chicken

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 large onion, cut in half and quartered or thick half circles
• teriyaki marinade (see my teriyaki marinade or sauce)
• salt and pepper
• olive oil

Recipe

• 1 cut chicken into bite-sized pieces.
• 2 pour enough marinade to coat chicken and mix together.
• 3 refrigerate at least 20 minutes.
• 4 (to retain moisture during high temperature cooking.) you can refrigerate over night before cooking.
• 5 heat a heavy wok or skillet and drizzle oil down sides and coat bottom.
• 6 it is important to have sufficent oil so the meat doesn't stick to the pan.
• 7 excess will drain off.
• 8 allow it to heat until it is slightly smoking.
• 9 keep heat high and cook small batches of one cup or less of chicken pieces at a time.
• 10 allow pan to heat for a few seconds between batches.
• 11 cook each batch until barely done.
• 12 chicken should be"blackened" if your heat is high enough.
• 13 when all chicken is cooked return it all to the pan and make sure it is completely done.
• 14 dip out the chicken, leaving the excess oil in the pan and quickly stir-fry the onion and add it to the chicken.
• 15 salt and pepper to taste.
• 16 serve with fried rice and eggrolls, if desired.