Teriyaki Chicken (Edo's Knock-off)

I think that food court teriyaki chicken is one of my favorite things in the world.  I LOVE it and have tried to duplicate the teriyaki sauce for years.  So many of the recipes are complicated but yesterday I think I came up with a close resemblance and it was soooo easy and good.

The real key is using boneless chicken thighs.  No white meat here.  At Edo's- they have big chopped cabbage and shredded carrots and broccoli but I made it real simple by buying a shredded coleslaw mix.  Your choices at the restaurant are white rice, brown rice or noodles.  The only noodles I had were Top Ramen and they worked great.  This is one of the easiest dishes ever!
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Teriyaki Chicken (Edo's Knock-off)

4 boneless, skinless chicken thighs (I have found if they are slightly frozen, it is easier to dice them up)- cut up in small pieces
olive oil- a few tablespoons

2-3 cups of coleslaw mix or chop your own cabbage, carrots, add broccoli if you like

Teriyaki Sauce-
in a saucepan add
1/2 cup Kikoman Teriyaki sauce
1/2-3/4 cup sugar
2 cups water
2 Tb. cornstarch in 2 Tb. water for thickener

Mix sauce ingredients all together and cook until right consistency. (a pourable sauce, not as thick as gravy)

Saute the chicken in the oil until done- about 5 minutes.  Add about a cup of the sauce to meat and stir in vegetables.  Add more sauce if you think it needs it.  Let simmer for a few minutes, then add a lid for a few more.

Done!  You will have plenty of sauce.   Serve over rice or noodles.  (I cooked the Top Ramen with the flavor package and just stirred them into the dish.)   Snarf it up!  So delicious.  You could top with peanuts or cashews but you don't need anything else.