Buttery Chicken Teriyaki with Garlic and Shiso Leaves

Name: Buttery Chicken Teriyaki with Garlic and Shiso Leaves
Yield: 2 servings
Cuisine: American
Ingredients: 1 large chicken breast (or thigh); 1 and 1/3 tablespoons 〇Soy sauce; 1 tbsp 〇 Vinegar; 2 tsp 〇 Sugar; 1 dash Salt and pepper; 3 tbsp White wine or sake; 2 clove Garlic; 6 leaves or more Shiso leaves; 10 grams Butter; 1 Olive oil

cookpad.japan @cookpad_jp

I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.

・It can be either chicken breast or thigh.
・The recipe calls for vinegar, but by simmering the sauce down, the sourness of vinegar will lessen and be not as noticeable. Recipe by Derarosa

I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.

・It can be either chicken breast or thigh.
・The recipe calls for vinegar, but by simmering the sauce down, the sourness of vinegar will lessen and be not as noticeable. Recipe by Derarosa

cookpad.japan @cookpad_jp

I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.

・It can be either chicken breast or thigh.
・The recipe calls for vinegar, but by simmering the sauce down, the sourness of vinegar will lessen and be not as noticeable. Recipe by Derarosa

I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.

・It can be either chicken breast or thigh.
・The recipe calls for vinegar, but by simmering the sauce down, the sourness of vinegar will lessen and be not as noticeable. Recipe by Derarosa

Saved

Ingredients

2 servings

1 largechicken breast (or thigh)
1and 1/3 tablespoons 〇Soy sauce
1 tbsp〇 Vinegar
2 tsp〇 Sugar
1 dashSalt and pepper
3 tbspWhite wine or sake
2 cloveGarlic
6leaves or more Shiso leaves
10 gramsButter
1Olive oil

Saved

Steps

1

Pierce n the chicken breast and cut into slightly bigger than bite sizes.
2

Rub the chicken with sake (not listed). Thinly slice the shiso leaves and mince the garlic. Mix the 〇 ingredients together.
3

Heat some olive oil in a skillet, and fry the garlic. When it becomes fragrant, fry the chicken, skin side down first. Make sure to pat dry the chicken before frying.
4

Once the skin is browned, flip the chicken and add the white wine. Cover and steam for 1 minute and lightly season the chicken with salt and pepper.
5

Add the 〇 ingredients and let it simmer down. When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor.
6

Remove from the heat. Mix in the shiso leaves and serve.