Teriyaki Chicken

Heat the olive oil in a sauté pan over medium-high heat. Add the chicken and cook for about 5 minutes per side, until cooked through, being conscious not to move the chicken too much, allowing it to brown and develop great flavor.

While the chicken is cooking, combine the sake, water, soy sauce, mirin, brown sugar, ginger, sesame oil, and garlic in a small bowl.

Remove the chicken from the pan. Add the sauce to the pan, turn down the heat to low, and simmer for 2 minutes. Return the chicken to the pan with the scallions and simmer, turning the chicken once to coat in the sauce, for an additional 5 minutes.

Note: If you cannot find mirin, substitute rice vinegar and increase the brown sugar to 3 tablespoons.

Kids can: Collect ingredients from the pantry and refrigerator; neasure the ingredients; place the ingredients in a bowl; mix with a whisk, spoon, or fork.

Variations: To make it soy-free, substitute coconut aminos for the soy sauce; to make it vegetarian or vegan, substitute extra firm tofu, patted dry and diced, for the chicken.