Teriyaki Chicken Bowl

Combine ingredients in a small bowl to make teriyaki sauce. • 1 Tbsp sugar
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 1 Tbsp sake
Cut chicken into bite-sized pieces and sprinkle with salt. • 12.4 oz (350 g) boneless chicken
• 1/4 tsp salt
Heat pan on medium high heat. If the chicken is skinless, add oil. Add chicken onto pan in a single layer.  
Let chicken fry until browned on one side. Flip and brown the other side.  
Stir the teriyaki sauce and add it to the pan.  
Let the mixture boil, tossing the chicken until the sauce forms a thick, shiny glaze.  
Serve on rice, drizzling with remaining sauce, then top with boiled peas. • 2 bowls cooked rice
• 1/3 cup peas