Chicken Teriyaki

I love dishes that are easy and full of flavor.  This is one of those dishes.  This simple teriyaki sauce beats any bottled sauce on the market.  Full of flavor, and made with fairly common ingredients, it's good with chicken or beef.  If you would like to add a little heat, a sprinkle of red pepper flakes when adding the sauce is perfect.

Whether you use chicken thighs or breasts you can either cook the chicken pieces whole or cut them into cubes.  Follow the same directions for either.

Chicken Teriyaki
Source:  America's Test Kitchen

4 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
salt and pepper to taste
2 t. vegetable oil
1/2 cup soy sauce
1/3 cup sugar
1 1/2 teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press
2 tablespoons mirin
1/2 teaspoon cornstarch

Salt and pepper the chicken.  In a pan over medium heat, cook the chicken in the vegetable oil, about 3 minutes per side, until browned but not cooked all the way through.  Remove the chicken from the pan and set aside.

Into the same pan over medium heat, combine soy sauce, sugar, ginger, and garlic; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low, add the chicken back to the pan, and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes.

Remove from the heat.  Cover to keep warm.  Serve.

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