Mix together the ☆ ingredients and set them aside.
Cut the chicken thighs into your desired size, season them with salt and pepper, and lightly coat in katakuriko. Heat a small amount of oil in a frying pan, and brown the chicken on all sides.
When the chicken is evenly browned, add the ☆ ingredients, and cover with a lid. Cook over medium heat.
When the meat is cooked through, turn the heat to high and stir until the meat is well coated and the teriyaki takes on its characteristic sheen. The dish is done.
Story Behind this Recipe
Five spice powder doesn't get much use, so I thought I would add it to regular teriyaki. It turned out delicious.
You can use just the chicken thighs, but I like to add sauteed vegetables too. This time I used left over mini asparagus, carrot, and peppers. If you add veggies, throw them in before adding the ☆ ingredients. Once you have cooked them briefly, you can then add the ☆ ingredients.