Ingredients
Scale
- 8–10 boneless, skinless chicken thighs (family pack size)
- 2 Tbsp peeled and grated ginger
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup soy sauce, or tamari sauce (check to see if it’s gluten free)
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp vodka (or sake, if you happen to have it)
- 4 cloves garlic, grated
- 1 Tbsp oil
Instructions
- Mix together the grated ginger, salt and pepper
- Rub ginger all over the chicken thighs, and allow them to stand for at least an hour
- Stir together soy sauce, sugar, honey, vodka, garlic, and oil, allowing that to stand for an hour
- Heat some olive oil in a large frying pan over medium high heat, and add one layer of chicken, making sure not to overcrowd the pan
- Brown the chicken for about 4 minutes on each side
- Remove meat to a dish, and continue frying batches of chicken
- Return all the meat to the frying pan
- Add 1-2 Tbsp vodka to the pan and quickly cover, allowing the meat to steam for about 8 minutes
- Using a paper towel, mop up as much of the liquid and fat as possible
- Pour the teriyaki sauce over the chicken, turning the meat to coat it
- Cook uncovered, turning the chicken often and eventually breaking it up into smaller pieces
- The teriyaki is done when almost all of the liquid has evaporated, the chicken is coated with sauce, and the meat is tender, approximately 5 minutes
- Serve over brown rice
