Chicken Thigh Teriyaki

Name: Chicken Thigh Teriyaki
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Chicken thigh meat; 1 tbsp Sake; 1 tbsp Mirin; 2 tbsp Soy sauce; 1 Leek (roughly cut); 1 Olive oil or vegetable oil

cookpad.japan @cookpad_jp

I wanted to eat plump chicken seasoned simply. I came up with this as a way to make a side dish with sauce at the same time.

None in particular. Raw chicken can give you food poisoning, so make sure to cook it all the way through . However, if you overdo it, the chicken will shrink, so keep an eye on it...
It's nice with other vegetables instead of leek, try spinach or shimeji mushrooms. Recipe by Kotetsu kitchen

I wanted to eat plump chicken seasoned simply. I came up with this as a way to make a side dish with sauce at the same time.

cookpad.japan @cookpad_jp

I wanted to eat plump chicken seasoned simply. I came up with this as a way to make a side dish with sauce at the same time.

Saved

Ingredients

2 servings

300 gramsChicken thigh meat
1 tbspSake
1 tbspMirin
2 tbspSoy sauce
1Leek (roughly cut)
1Olive oil or vegetable oil

Saved

Steps

1

Cut the chicken into 8 pieces. Put it in a bowl, rub in the seasonings, and then leave it to marinate for 30 minutes.
2

Heat oil in a frying pan, and fry the chicken skin side down with the leek. Turn it over when browned and cook the other side.
3

Add the leftover marinade from the bowl, cover with a lid and steam. Make sure the chicken is cooked through to the inside (do this on low heat).
4

Remove the lid halfway through. It's done when the liquid has evaporated and the sauce is mixed in with the chicken.