Skinless Chicken Breast Teriyaki

Teriyaki cooked in a non-stick pan without oil. Even without the skin, it offers plenty of richness and umami.

Ingredients

Instructions

1. 1

   Open up the thickest part of the chicken breast to an even thickness, and prick several times with a fork.

2. 2

   In a non-stick pan, cook both sides over a medium heat until cooked through.

3. 3

   Add the combined seasonings and simmer, coating the chicken, until the sauce thickens.

4. 4

   Cut into easy-to-eat pieces and serve.