Teriyaki Chicken

Add the sugar, sake, mirin, and soy sauce to a small skillet over medium heat. Let it come to a bubble, and when the sauce boils turn the heat off. The sauce will thicken slightly.

For the chicken, preheat a large skillet to medium-high heat with the oil. Add the chicken in a single layer. Sear the chicken on both sides for 2 minutes each, then pour 2 tablespoons of the sauce into the skillet. Toss the sauce with the chicken and cook until the sauce coats the chicken and the chicken is cooked through. Cook time will vary based on the thickness of your chicken; mine was thin. Just make sure it’s no longer pink in the middle before you remove it from the heat.

Serve as desired with extra sauce for drizzling and dipping.

Notes:
1. This sauce is delicious on any protein that you enjoy. Make a double batch and it’ll be good in the fridge for several weeks.
2. You may also grill your chicken or protein of choice. Simply grill the chicken as usual, brushing the sauce over the meat beginning halfway through cooking.

Adapted from the book Simple and Delicious Japanese Cooking.