Ingredients:

Bone-in chicken thighs 300g

Shrooms, green peppers, red bell peppers? 5g each

Soy sauce 100g

Sugar 50g

Rice wine?50g

Steps:

1. Mix the seasonings together and heat through, cooking until thickened, with about 2/3 of the amount left.

2. Remove excess skin and fat from chicken, and remove tendons and cut to prevent meat from shrinking when heated; cut stems off mushrooms, and wash and cut green and red bell peppers into chunks.

3. Sprinkle the chicken with a pinch of salt and marinate for 10 minutes, then wash with wine (1:5) to remove the fishy smell, drain the water and dip both sides in a little sauce for color.

4. Put a little salad oil in a wok, fry the skinned part of the chicken first, turn down the heat and fry both sides until 7 to 8 minutes cooked, add the mushrooms, green peppers and red bell peppers and stir-fry them, starting with the wok first.

5. Add the chicken thighs to the pan again and continue to fry until both sides are golden brown, then put the sauce on the side and fry until the sauce is reduced.

6. When the chicken is ready, use a knife to cut it into bite-sized pieces, pour the sauce over the top, sprinkle with pepper and sesame seeds, and put vegetables on top to make a delicious teriyaki chicken.