Chicken Teriyaki

Let it be known that I am a quitter.  And I'm kind of proud of it. 😅  In the world of me - being a quitter means making a conscious effort to get rid of the things in my life that aren't helpful or enriching.  And every time I quit something, it frees up more time to add something new into my life.  

Allow me to explain.  Like you, I only get 24 hours in a day and when I was spending an hour of that time catching up on my social media accounts in the morning, I had less time to do what I actually enjoyed doing when I first woke up - which is working out.  Less time on Facebook means more time to walk the neighborhood with friends.🚶🏻‍♀️ And let's be honest - the time I spend exercising with friends is always going to be more gratifying than time that is spent scrolling on my phone.  Sooo, I quit checking my social media accounts in the morning and replaced that time with something that fills my soul - exercising with supportive and amazing friends.  

I quit things to make room (and time) for other things in my life, but I also quit  things when I find a better way of doing them.  Let's just say that learning how to use the grocery store apps has been a real game changer for a girl who used to spend hours, driving from store to store - looking for specific ingredients.  

The same principle applies to recipes.  I've quit making plenty of recipes that I've deemed unacceptable.  I've also replaced a lot of recipes with new and improved versions.  Such was the case with this Chicken Teriyaki.    A bigger, better recipe came along and I quit making my old chicken teriyaki recipe immediately.  😅 Maybe it's time for you to be a quitter too.  😬

Chicken Teriyaki
2 pounds boneless chicken thighs
3 1/2 Tablespoons sake
1 Tablespoon cornstarch
3 Tablespoons soy sauce
1 Tablespoon sugar
2 tablespoons fresh ginger, grated
2 teaspoons vegetable oil

Cut chicken into 1 1/2" pieces. 

Add 1 1/2 T. sake and cornstarch to chicken.  

Combine soy sauce, sugar and remaining sake.  Microwave 30 seconds. 

Place strainer over bowl of soy mixture.  Add ginger to strainer.  Press juice from ginger.  Discard solids.

Heat oil in skillet.  Add chicken and cook 6-8 minutes without moving.  

Flip chicken and cook 2 minutes longer. 

Transfer chicken to a paper towel lined plate. Wipe out skillet.  

Add chicken and soy mixture to skillet and cook 2 minutes.   

Transfer chicken to serving bowl. 

Pour glaze through strainer.

Drizzle 2 T. glaze over chicken and serve the remaining glaze separately.

I'm willing to bet that you can put this one pan chicken teriyaki dish together quicker than you can get a door dash order delivered from your favorite Asian restaurant.  I'm also willing to bet that you are going to love my homemade version of chicken teriyaki even better.  😋  Enjoy!

Ciao!

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