Teriyaki Chicken

• 4 boneless chicken thighs4 boneless skinless chicken thighs
• a splash of oil1 tbsp vegetable oil
• 2 tbsp soy sauce2 tbsp soy sauce2 tbsp tamari2 tbsp tamari — made without gluten ingredients but still soy-based — keeps the same teriyaki depth2 tbsp coconut aminos2 tbsp coconut aminos — milder and a touch sweeter than soy sauce; add a pinch of salt if it tastes flat
• 2 tbsp mirin2 tbsp mirin
• 2 tbsp sake2 tbsp sake
• 2 tbsp water2 tbsp water

Steps

1. Stir the soy sauce, mirin, sake, and water together in a small saucepan and bring it to a boil.
2. Drop the heat and let it simmer until it reduces by half and coats a spoon like a thin syrup — keep an eye on it, since it thickens fast near the end.
3. Let the sauce cool to room temperature.
4. Coat the chicken in 4 tbsp of the sauce and let it sit at least 20 minutes, or overnight if you have the time.
5. Lift the chicken out but hang on to the leftover marinade.
6. Heat the oil in a nonstick pan over medium — not too hot, or the sugar in the marinade scorches before the chicken cooks through.
7. Lay the chicken in and cook about 3 minutes on the first side; if it's browning too fast, pull the pan off the heat, turn it down, and splash in a little water.
8. Flip and cook the other side. Right before it's done, add a splash of water and swirl it with the marinade left in the pan to build a dark, glossy sauce, turning the chicken to coat.
9. Serve over rice.