Here is a Japanese style teriyaki chicken. We used rice vinegar in the sauce to keep the meat tender and savory. Enjoy while warm!
Ingredients (serves 4):
*This recipe was developed for the Gourmet d'Expert? Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Make the sauce. Combine all sauce ingredients in a small bowl and set aside.
Sauté the chicken. Add oil in the deep pan of the Gourmet d'Expert? Electric Skillet. Place chicken, skin side down. Cover with lid and set the temperature to 360oF.
Cook for 9-10 minutes or until skin is browned. Flip chicken and cook for 3 more minutes.
Add prepared sauce from step 1, bring to a boil and cook for 1 minute. Then reduce heat to SIMMER. Cover with lid and cook for 10 minutes.
Remove the lid, increase heat to 360oF and cook for 5 to 6 minutes or until cooked through. Flip chicken until juice runs clear.
Turn heat off and transfer to a cutting board. Slice each into strips.
Plate chicken and spoon over the remaining sauce.
Garnish with optional sesame seeds and green onions.