Chicken Teriyaki (Short-Cut Version)
I recently made chicken teriyaki and I’ll tell you how in a bit. You just have to promise that you won’t clobber me with your woks and laddles or anything you can grab from your kitchen, that is, if you’re a “strictly made from scratch” type of a person. But if you’re the type who doesn’t mind getting a little help from prepared mixes, marinades and what nots, then by all means, read on.
So on with my chicken teriyaki…
This is so easy a gradeschooler can do it without or with very little supervision. I simply rubbed salt on my chicken pieces (all drumsticks) and poured half a cup (maybe more) of this store-bought marinade…
After coating the chicken pieces with the marinade, I left them in the fridge for about 30 minutes turning them over at the 15-minute mark. When I marinate something, I normally transfer the food pieces to a resealable plastic bag. So I would simply turn the bag over after giving the contents a little massage. It’s something I picked up from one of the cook books or magazines I have. 
To cook, I browned the chicken pieces in a lightly oiled pan. I then poured the marinade that was in the bag and allowed the chicken to cook in it, turning the pieces every now and then. Saucy food such as this is oh-so-good with steamed rice.
I wish to thank my Mom for this because, when during her vacation with us, it was she who discovered a bottle of teriyaki marinade in the fridge and decided to do something with it. Hee hee! Thanks, Mommy! 
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