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Nigella's Chicken teriyaki

This meal seems to be both universally delicious and the work of lazy moments.
From Nigella Kitchen

2 tbsp sake (Japanese rice wine)
4 tbsp mirin (sweet Japanese rice wine)
4 tbsp soy sauce
2 tbsp soft light brown sugar
2 tsp grated fresh root ginger
splash or two sesame oil
750g/1½lb chicken thigh fillets (no skin or bones), preferably organic, cut into bite-sized pieces
1 tsp groundnut oil
300–450g/10½oz-1lb sushi rice, cooked according to packet instructions

Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm/9in square ovenproof dish, but anything similar would do. Add the chicken pieces and leave for 15 minutes.

Heat the groundnut oil in a large, shallow, lidded frying pan (or lidded casserole) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan. Fry until they look cooked on the outside.

Pour the remaining marinating liquid over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes – cut into a piece of chicken to make sure it’s cooked through.

Remove the cooked chicken pieces from the pan with a slotted spoon (you could keep them warm in a bowl covered in aluminium foil) and turn the heat up under the pan to high to let the remaining liquid boil down to a thick, dark syrup.

Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice and perhaps some steamed pak choi or greens of your choice.