Pan-fried Chicken Teriyaki-yaki

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken thighs
• 1 tablespoon fresh grated ginger
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 tablespoons honey
• 3 tablespoons mirin
• 3 tablespoons sake
• 3 tablespoons soy sauce
• 3 tablespoons sake

Recipe

• 1 rub ginger and salt into thighs and let sit & marinade for 30 minutes.
• 2 after marinating, use paper towel to dry chicken, remove as much ginger pulp as possible.
• 3 heat oil in frying pan over medium heat. add chicken and fry until golden brown on one side.
• 4 flip and add 3 t. sake and cover pan with lid.
• 5 steam chicken until just cooked (4-6 min).
• 6 prepare the teriyaki sauce- mix honey, mirin, sake, and soy sauce- stir to combine.
• 7 remove lid and drain remaining lid and oil. use paper towel to dry the pan.
• 8 turn heat up to high and add terikayi sauce. let boil while you repeatedly flip chicken to coat evenly. it will be done when most liquid evaporates. it should have a thick glaze.
• 9 pour glaze over chicken. serve with rice.