Teriyaki Chicken

Teriyaki Sauce

1/4 cup soy sauce (don't use Kikkoman)
1/4 mirin
1/4 sake
2 - 4 tbsp. sugar (depending on how sweet you want it)
1 tsp. fresh ginger (optional)

Cook everything in a sauce pan on medium heat until sauce is thick enough to coat a spoon.

Chicken

1lb boneless, skinless chicken thighs (preferably organic)
1/4 tsp. sea salt
grapeseed oil

Pound the chicken thigh out between wax paper or plastic. Sprinkle with salt and rub a little oil on it.

Cook both sides of the chicken in a non-stick pan (or use a cast iron grill pan) and add some teriyaki sauce at the end to glaze the chicken.