A family favorite for dinner tonight. This makes a teriyaki-style chicken that is ridiculously easy, cheap, and super super tasty. I make this recipe about once every three weeks — cleverly timed with when chicken thighs go on sale for 99c/lb. I will use a little of the finished chicken tonight as a topping for an Asian-inspired salad (Fancy Salad Night, ooo!), and shred the rest to serve with veggie-rich peanut noodle stir fry tomorrow.

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