2 lbs. boneless chicken cut up (white 0r dark)
2 tbsp. of Emeril Season
1 cup of Teriyaki sauce
Marinate for 24 hours.
Cook on top of stove in frying pan for 8 to 10 minutes. Stir well.
Add 1/2 cup of Teriyaki sauce after the chicken is cooked to a golden brown color.
Serve over rice if desired.