Yield: 3 to 4

Cook! Stacey Cook

Marinate:

18-24 oz boneless, skinless chicken thighs, thicker parts cut and spread out to thin.

4 TBS mirin

4 TBS sake or Shaoxing rice wine

4 TBS soy sauce, mix and set aside for 1 hour.

1 tsp brown sugar

Cook:

Heat a large skillet over medium high heat. Add

1 TBS oil, add

Marinated chicken and cook until bottom is golden brown, then turn over. Cover and reduce heat to low and cook for 3 to 4 minutes. Remove cover and turn heat to medium. Let it cook until the juice starts to caramelize. Turn to get both sides nicely brown. Remove to plate.

Add remaining marinade and add brown sugar if you like it sweeter. BTB to thicken.

Cut chicken into strips and drizzle with sauce.

Serve.