Teriyaki Chicken

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp. Sunflower, grapeseed, canola, or other high-smoke point oil
Salt and pepper to taste
1 tbsp. butter
1/2 cup teriyaki sauce (I use Soy Vey Veri Veri Teriyaki)
1/2 tbsp. sriracha chili sauce (if desired, adds mild heat, more adds more heat)




Heat the oil over high heat on the grilling surface. Season the chicken with salt and pepper. Sear until browned on both sides.






Remove to a cutting board and prepare hibachi-style vegetables, if desired. Cut chicken into bite-sized cubes. Return to hot grilling surface and cook until done all the way through.






Toss in the butter and cook until melted.






Reduce heat to medium or low. Add the teriyaki sauce and the chili sauce, if using.  I use about 1/2 tsp. of sriracha per chicken breast for a nice amount of heat that warms your palate but doesn't make your nose run.  More sriracha will obviously give you more heat.






Cook until the teriyaki sauce begins to thicken and caramelize. Serve with hibachi-style vegetables and rice. Makes about 5 servings.






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