Nicole shares her best recipe for making teriyaki chicken at home. She also shows the best ways to cook rice and broccoli and how to mix a sake spritzer.

Teriyaki sauce – 0:00
Cooking rice – 2:50
Chicken teriyaki and broccoli – 4:42
Sake Spritzer – 7:38

Combine soy sauce, sake, rice vinegar and brown sugar in a bowl and whisk well until the sugar is dissolved. Stir in the sesame seeds and ground red pepper and set aside.

Heat the oil in a large frying pan over high heat. Sprinkle salt and pepper evenly over the chicken. Add the chicken to the skillet in a single layer and cook, undisturbed, until the chicken is browned and releases easily from the pan, 4 to 6 minutes. Turn the chicken pieces over, cook for 1 minute more and remove from the pan; put aside.

Increase the heat to medium and add ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Reserve 2 tablespoons of green onions for garnish and add remaining green onions to skillet. Boil for 1 minute. Add 1 cup reserved soy sauce mixture to the skillet and stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil and cook until the sauce has reduced by about a third or until it is slightly thickened and glossy.

Return the chicken to the pan and cook, stirring occasionally, until the sauce has thickened slightly and the chicken is covered in the sauce and cooked through. Serve over rice and sprinkled with reserved green onions.
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