Tangy Stir-fried Chicken Thigh Meat and Green Peppers

Name: Tangy Stir-fried Chicken Thigh Meat and Green Peppers
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 2 tsp ☆ Sake; 1/2 tsp ☆ Salt; 1/2 tsp ☆ Soy sauce; 1 ☆ Pepper; 1 heaping teaspoon ☆ Katakuriko; 2 large green peppers; 1 Japanese leek; 1 tsp or 1 pepper Doubanjiang or red chili pepper; 3 tbsp ★ Soy sauce; 2 tbsp ★ Mirin; 1 tbsp ★ Sake; 1 tbsp ★ Vinegar; 2 tsp ★ Sugar; 2 tsp ★ Katakuriko; 1 tsp ★ Sesame oil; 1 Vegetable oil

cookpad.japan @cookpad_jp

This is a family favorite.

This is also delicious with ginger added.
Before you add the sauce, mix it well and make sure the katakuriko is dissolved.
Adjust the amount of vinegar to taste. If you increase the amount of vinegar and reduce the amount of soy sauce, it will have a more tangy taste. If you do that, increase the sugar a little bit to taste. Recipe by Yuuyuu0221

This is a family favorite.

cookpad.japan @cookpad_jp

This is a family favorite.

Saved

Ingredients

4 servings

2Chicken thighs
2 tsp☆ Sake
1/2 tsp☆ Salt
1/2 tsp☆ Soy sauce
1☆ Pepper
1heaping teaspoon ☆ Katakuriko
2 largegreen peppers
1Japanese leek
1 tspor 1 pepper Doubanjiang or red chili pepper
3 tbsp★ Soy sauce
2 tbsp★ Mirin
1 tbsp★ Sake
1 tbsp★ Vinegar
2 tsp★ Sugar
2 tsp★ Katakuriko
1 tsp★ Sesame oil
1Vegetable oil

Saved

Steps

1

Butterfly the thigh meat and cut into 8 equal pieces. Marinate in the ☆ ingredients for 20 minutes.
2

Cut the green peppers in half and then into chunks. Cut the Japanese leek into 3 cm pieces.
3

Add a small amount of vegetable oil to a frying pan. Cook the chicken over medium heat, skin side down. After it browns, flip it and cook over medium heat until cooked through. Remove from the pan.
4

Add the vegetables to the frying pan from Step 3. Stir-fry the vegetables and then add the doubanjiang and cook until the vegetables wilt. Then add the chicken and the ★ ingredients and stir-fry.
5

Plate and garnish with white sesame seeds.
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