(This recipe appeared in the February 2001 issue of The Light.)
Things you will need:
2 chicken breasts sliced into 5 slices each
OR
4 chicken thighs
1/4 cup sugar
1/4 cup shoyu
Remove the skin from the chicken breasts or thighs. Slice the chicken breasts.
In a frying pan or pan that is quite wide, over high heat, bring the sugar and shoyu to a rolling boil.
Add the chicken pieces to the boiling teriyaki sauce. Turn the meat about every three or four minutes. Meat will be done in eight to fifteen minutes depending on its thickness.
The sauce will become thickened. Be careful that the sauce doesn't evaporate and burn. You can add a small amount of water if it cooks too quickly.
Serve with:
Cooked vegetables
Cooked rice