Quick Chicken Teriyaki

In a large bowl, mix the honey, soy sauce, mirin, sake, ginger, and garlic. Toss the meat in the marinade, then cover and put in the fridge for 15 minutes.
When ready to cook, remove the chicken thighs from the marinade, and pat the skin dry. Fry skin-side down in a pan, until nicely browned and crisp. Turn the heat down, flip the chicken over to the meat side, and pour in the remaining marinade. Simmer for 5 minutes, then increase the heat and cook until the chicken is cooked through and the sauce is thick and glossy. Slice the chicken, serve on a bed of cooked noodles, and drizzle with the hot sauce from the pan. Perfect!

30 mins

2 serving

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