By Tan Vinh, The Seattle Times

SEATTLE — Teriyaki chicken is a quick and cheap lunch that’s synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake’s Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast.

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Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki, since the breast meat will dry out, the chef said. Ki

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