Shelly's Recipe

TERIYAKI CHICKEN THIGHS

Category: Chicken

1 pkg skinned chicken thighs
1/2 cup water
1/4 cup red or white cooking wine
1 or more slices of fresh ginger root
3 tbsp soy sauce (more can be added during turning)
1 clove garlic, minced
1/4 tsp of cayenne pepper or to taste

Place all ingredients except chicken in a skillet, and bring to a boil. Once boiling, place chicken thighs in skillet and brown on both sides. Reduce heat to simmer and cover. At 3 to 5 minute intervals, remove cover and turn chicken over.

After about 20 minutes and after turning them about 5 to 7 times, the chicken will be browned and delicious! Sometimes toward the end, the browning seems to go slowly as you watch the pan. If desired, the heat can be turned up and turned over and over till its done. Serve with rice.