Begin with the chicken breasts. Take those succulent pieces and gently pound them down. You want them evenly thin for uniform cooking. Season with salt and freshly cracked black pepper.

In a bowl, combine the soy sauce, sugar, mirin, sake, and chicken broth. Stir this mixture until the sugar dissolves completely. This is your teriyaki sauce that will bathe your chicken and give it that authentic flavor.

In a large pan, heat the canola oil over medium-high heat. When the oil is shimmering, it’s time to add the chicken.

Add your seasoned chicken breasts to the pan. Cook for about 4-5 minutes on each side or until the meat is golden brown and fully cooked. Remove the chicken and allow it to rest.

In the same pan, pour in your teriyaki sauce. Bring it to a simmer. You'll want to cook it down until it thickens slightly. This is where the magic happens—the flavors combine, creating a luscious glaze.

Slice your chicken into strips and return it to the pan, tossing in the delicious glaze so every bit of chicken is coated. Serve over a bed of rice, garnished with the sliced Italian frying peppers.