1 ½  pounds boneless chicken breast or thigh

2 tablespoons flour

2 tablespoons vegetable oil

Teriyaki sauce:

teaspoons soy sauce

2 teaspoons Mirin ( Japanese sweet cooking wine)

1 teaspoon sugar

Cut  chicken into bite size pieces. Dust chicken lightly with flour. Heat 2 tablespoons of oil in a skillet. Lay chicken in it and fry over medium heat until well browned. Remove chicken temporarily from the skillet. Pour the Teriyaki sauce into the skillet.  When the liquid starts to boil, put the chicken back into the skillet.

Cook over high heat , shaking the skillet until the sauce is almost reduced.

Serve

Yields 5 – 6 servings