Teriyaki Chicken

 2 lbs. chicken thighs with skin on, bones removed and cut into 1.5 inch pieces

1.5 T Sake

1 T cornstarch

Add sake and cornstarch to chicken and toss.

Sauce:

3 T dark soy sauce

2 T sake

1 T sugar

Microwave sauce 30 seconds to dissolve sugar.

Add the juice from 2 T grated ginger sieved to the sauce.

Fry chicken skin side down in 2 teaspoons oil for 6-8 minutes, flip and cook 1-2 minutes until chicken is done.  Remove chicken to paper towels.

Return chicken to skillet and cook with sauce 1-2 minutes until sauce thickens.

Serve with prepared sushi rice.

1/2 sushi rice

1 cup water

Once cooked add 1 tsp sugar and 2 tsp rice vinegar, and 1/4 t salt.