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Teriyaki Chicken Salad





4 Servings
2 pc
boneless chicken thigh
1/2 Tbsp
olive oil
1 Tbsp
Sho Chiku Bai Sake
3 Tbsp
soy sauce
1 Tbsp
Takara Mirin

Salad: any green salad will work, including cucumbers, onions, red bell peppers, etc. 
Using a fork, pierce chicken a few times.
In a skillet, heat oil on medium heat, brown chicken both sides, skin side first.
Cover with foil, heat until chicken is almost done.
Remove excess oil. Add sake, soy sauce then Takara Mirin. 
Cook in low heat until chicken is done. Reserve marinade.
Thinly slice chicken and place on top of your favorite salad.
Pour marinade top of chicken, as you desire. 
(OPTIONAL: Substitute chicken or beef strips)

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