• Wash and dry chicken thighs. I used boneless and skinless chicken but use whatever you prefer. Lightly season both sides of the chicken with salt and pepper.
• In a clean, nonstick pan, heat up oil and add chicken thighs. Put skin side down first if using chicken with skin. Cook chicken ~6 minutes per side or until an internal temperature of 165°F.
• Turn off heat and pour some of the teriyaki sauce over the chicken. Let chicken rest in pan for 3-5 minutes before cutting into pieces to allow the juices to settle.

Teriyaki Sauce Recipe

• Mix all the ingredients of the teriyaki sauce together. Heat up in small saucepan using low heat until all the sugar has melted.

Crispy Rice and Kale Recipe

• Finely chop and wash kale. Massage kale with hands 10-15 times until leaves are wilted.
• Heat up oil in nonstick pan with lid or Dutch oven. Add in kale and sauté for 3-5 minutes until the water has evaporated.
• Add more oil to pan with kale and add in rice. Mix together rice and kale and then flatten out to cover entire bottom of pan. Cover the pot and let cook for 3-5 minutes or until rice has formed a crispy layer on the bottom of pan. Turn off heat and scrape rice off bottom of the pan.
• Serve chicken on top of bowl of rice. Drizzle extra teriyaki sauce on top if desired. Voilá, enjoy!