An easy, popular Japanese recipe is teriyaki chicken. Traditional recipes call for grilling or pan-frying chicken thighs, drumsticks and breasts, though some start with a whole chicken. While teriyaki sauce is easy and quick to make from scratch, using a bottled sauce can save a few steps.
FullThymeStudent.com's pan-fried teriyaki chicken recipe takes only 15 minutes to prepare. For the sauce, peel and grate a 1 1/2-inch knob of fresh ginger to make 1 tablespoon of grated ginger. Combine it in a bowl with 3/4 cup of low-sodium soy sauce, 1/4 cup of packed light brown sugar, 1 tablespoon of rice wine vinegar or lemon juice and 2 cloves of minced garlic. Mix until the sugar dissolves; set aside.
Place 2 chicken breasts or thighs on a cutting board, and pound with a mallet into 1/2-inch pieces. Cut each breast in half, and sprinkle 1/4 teaspoon of black pepper over the pieces. Heat 2 teaspoons of vegetable oil in a pan over medium-high heat, and then add the chicken, peppered side down. Apply another 1/4 teaspoon of pepper to the unpeppered sides. Let the chicken cook on one side for 3 to 4 minutes, until just golden brown, and then flip to cook the other side for 30 seconds.
Pour in the sauce, and let the chicken cook for another 3 minutes without moving it. Once there is no more pink to the meat, remove the chicken from the heat Cook the sauce for another 3 to 5 minutes to reduce and slightly thicken it. For a thicker sauce, mix 2 teaspoons of water and 1 teaspoon of cornstarch in a small bowl, add it to the teriyaki sauce, and let it blend for 30 seconds. Pour it over the chicken.