Teriyaki Chicken

Name: Teriyaki Chicken
Ingredients: 2 lbs boneless skinless chicken thighs; 1 large white onion, cut in half and quartered or thick half circles; teriyaki marinade (see my Teriyaki Marinade or Sauce); salt and pepper; olive oil

5 ingredients

1 steps

Ingredients

2 lbs boneless skinless chicken thighs
1 large white onion, cut in half and quartered or thick half circles
teriyaki marinade (see my Teriyaki Marinade or Sauce)
salt and pepper
olive oil

Directions

1

["Cut chicken into bite-sized pieces.", "Pour enough marinade to coat chicken and mix together.", "Refrigerate at least 20 minutes.", "(To retain moisture during high temperature cooking.) You can refrigerate over night before cooking.", "Heat a heavy wok or skillet and drizzle oil down sides and coat bottom.", "It is important to have sufficent oil so the meat doesn't stick to the pan.", "Excess will drain off.", "Allow it to heat until it is slightly smoking.", "Keep heat high and cook small batches of one cup or less of chicken pieces at a time.", "Allow pan to heat for a few seconds between batches.", "Cook each batch until barely done.", "Chicken should be\"blackened\"" if your heat is high enough.""