Teriyaki Chicken Recipe

Ingredients:
3-4lbs boneless skinless chicken breasts (or thighs)
2/3 cup rice wine (or sake)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 small pinch red pepper flakes
black pepper (to taste)

Cooking Instructions:

Step 1: In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
Step 2: Place chicken in a bowl, pour in teriyaki sauce. Seal and marinade over night in the refrigerator.
Step 3: Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.
Step 4: If using the marinade as a sauce- pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.