| 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 |