To truly appreciate teriyaki, use the correct ingredients for the sauce. It's equal amounts of soy sauce, sake and mirin. Americanized versions that have honey or maple syrup will not give the dish the deep nuanced flavor that makes teriyaki truly delectable.
½teaspooncooking oil(only if using skinless chicken fillets)
Instructions
Make the teriyaki sauce
In a small sauce pan, mix together all the ingredients for the teriyaki sauce. Heat and bring to a gentle boil.
Boil the mixture over medium-low heat, uncovered, until reduced by half.
Cook the chicken teriyaki
Wipe the chicken thigh fillets dry with paper towels.
Heat a heavy thick-bottomed frying pan.
If your chicken thigh fillets are skinless, spray or brush the bottom of the pan with oil.
Lay the chicken thigh fillets in a single layer, skin side down (or smooth side down if using skinless) in the pan. Cook over high heat until lightly browned, about three minutes.
Flip the chicken fillets over to brown the opposite side, about three minutes.
Lower the heat to medium and pour a quarter cup cup of teriyaki sauce over the chicken.
Cook for another four to six minutes, flipping the chicken fillets over often, until the sauce has caramelized and coats the chicken fillets evenly.
To serve the chicken teriyaki
Move the chicken fillets to a chopping board and cut into strips.
Pile the chicken teriyaki strips over rice in a bowl or serve the rice on the side.