Chicken Teriyaki

Name: Chicken Teriyaki
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 tbsp. vegetable oil; 4 pieces chicken, trimmed, skin pierced with a fork; 1 ⁄ 2 cup <a href="https://www.saveur.com/article/Recipes/Teriyaki-Sauce">Teriyaki/ Sauce</a>

Serves
serves 2

Piercing the skin allows the sauce to penetrate the meat and prevents shrinkage.

Ingredients

1 tbsp. vegetable oil
4 pieces chicken, trimmed, skin pierced with a fork
¹⁄₂ cup <a href="https://www.saveur.com/article/Recipes/Teriyaki-Sauce">Teriyaki/ Sauce</a>

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Instructions

Step 1

Heat oil in a large skillet over high heat. Add chicken, skin side down. Reduce heat to medium; fry until skin is well browned, moving chicken to prevent sticking. Turn and fry, covered, for 10 minutes more; remove and set aside.

Step 2

Add teriyaki sauce to juices in skillet. Bring to a boil, stirring constantly, over medium heat; continue cooking until sauce thickens slightly and takes on a luster, about 1 minute.

Step 3

Return chicken to skillet; raise heat. Continue cooking, turning chicken several times to coat with sauce. When sauce is almost completely reduced, remove from heat and serve.