Teriyaki chicken and salmon with sesame snap peas and miso soup

This is a very simple teriyaki recipe that you can use with steak, chicken or salmon. I love this kind of simple fast recipes for weekdays because you can put the rice in the rice cooker and by the time the rice is done, the meal is ready.

1) first make the sauce. For one pound of skinless, boneless chicken thighs, mix 1/4 cup of soy sauce, 1/4 cup of mirin (Japanese sweet cooking wine sold in any Asian grocery store) 1/2 cup of sake and 1 table spoon of honey. Put this sauce in the microwave and heat it for 1 minute. This will help the honey to dissolve. Set the sauce aside

2) wash the chicken and pat it dry. Make some diamond pattern cuts if you are using chicken thighs so it will lay in the pan more flat (like a filet) and absorb better the sauce. Heat the pan with some olive oil then place the chicken in the hot pan. Cook it undisturbed for 3 minutes. This will allow the chicken to brown. Then turn it to the other side and cook for another 2 minutes. Add the sauce into the pan slowly. Use a spoon and spoon some sauce over the chicken basting it. You can also flip it so the sauce adhere evenly. When the sauce thickens turn off the fire