Teriyaki Chicken Bowl

Ingredients

• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 12.4 ounces (350 grams) boneless skin-on chicken thighs
• 1/4 teaspoon salt
• 2 bowls cooked rice
• 1/3 cup green peas - frozen

Instructions

1. 1
   To make the teriyaki sauce, combine the sugar, soy sauce, mirin and sake in a small bowl.
2. 2
   Cut the chicken into small bite-sized pieces, and sprinkle with 1/4 teaspoon of salt.
3. 3
   Heat a non-stick frying pan over medium high heat until hot. If you are using skinless chicken, you'll need to add some oil, otherwise, add the chicken onto the dry pan in a single layer.
4. 4
   Let the chicken fry undisturbed until browned on one side. Flip the chicken over, and brown the other side.
5. 5
   Give the teriyaki sauce a stir, and add it to the pan.
6. 6
   Let this mixture boil, tossing the chicken in it until there's very little liquid remaining and the sauce forms a thick shiny glaze.
7. 7
   Prepare 2 bowls of rice, and heat the peas in some boiling salted water.
8. 8
   When the chicken teriyaki is done, serve it on the rice, and drizzle with any remaining sauce. Top with the green peas.