Easy Teriyaki Chicken Thighs

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   ["In a pan, cook the 2 chicken thighs skin side down.", "Cook and turn over.", "Add the sauce ingredients in the pan and place a drop lid (otoshibuta) on the chicken.", "Alternatively you can also use parchment paper or aluminium foil as a drop lid.", "Cut a circle slightly smaller than the pan and make a vent in the middle or small holes around centre and cover the chicken.", "Turn heat down to low.", "Shake the pan and turn the chicken over occasionally to coat the sauce evenly.", "Once the sauce reduces, test by inserting skewer and if clear juice runs out, it's ready.", "Cut into desired size.", "User ""Tattsun"" also made this.", "His family also loves this and it's become one of their favourite dishes.", "I got a message from user ""Fuwa chan"" that she used the honey she bought on her honeymoon to Spain instead of sugar.", "It looks very yummy."]

* Per serving · 4 servings · Values may vary.

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