Chicken Teriyaki

Boneless chicken thigh 200 g
Salt and pepper as needed
Otafuku Teriyaki Sauce 40 g
  1. 1Cut the excess skin and fat of the chicken.
  2. 2Lightly season it with salt and pepper.
  3. 3Pan-fry it for both sides with cooking oil till golden brown.
  4. 4After cooked through, pour Teriyaki Sauce over it and toss well to mix.
  5. 5Serve it on a plate with vegetables.