Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce

Name: Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 thigh Chicken thigh; 10 grams Peanuts (or cashews, walnuts, etc.); 1/2 tbsp ■Butter; 1/2 tbsp ■Soy sauce; 1/2 tbsp ■Mirin; 1 clove ■Garlic (minced); 1 dash Salt; 1 tbsp Sake

cookpad.japan @cookpad_jp

I added peanuts because they help prevent anemia, rejuvenate blood flow, and lower cholesterol. This sauce can be used with chicken or fish. This has been a standard all-purpose sauce in our home for more than 10 years.

Since chicken thighs have a lot of grease, you don't need to use oil in the frying pan if you have a Teflon type non-stick pan. This will help the surfaces become nice and crispy.

At the end, you can adjust the flavors until it becomes the taste you want. For about 2 servings. Recipe by soyumina

Since chicken thighs have a lot of grease, you don't need to use oil in the frying pan if you have a Teflon type non-stick pan. This will help the surfaces become nice and crispy.

At the end, you can adjust the flavors until it becomes the taste you want. For about 2 servings. Recipe by soyumina

cookpad.japan @cookpad_jp

Since chicken thighs have a lot of grease, you don't need to use oil in the frying pan if you have a Teflon type non-stick pan. This will help the surfaces become nice and crispy.

At the end, you can adjust the flavors until it becomes the taste you want. For about 2 servings. Recipe by soyumina

Since chicken thighs have a lot of grease, you don't need to use oil in the frying pan if you have a Teflon type non-stick pan. This will help the surfaces become nice and crispy.

At the end, you can adjust the flavors until it becomes the taste you want. For about 2 servings. Recipe by soyumina

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Ingredients

2 servings

1thigh Chicken thigh
10 gramsPeanuts (or cashews, walnuts, etc.)
1/2 tbsp■Butter
1/2 tbsp■Soy sauce
1/2 tbsp■Mirin
1 clove■Garlic (minced)
1 dashSalt
1 tbspSake

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Steps

1

I used one 260 g chicken thigh. Cut into bite-sized pieces and lightly season with salt. Let it sit for 10-15 minutes to allows the salt to blend in.
2

Place the nuts in a plastic baggie and use a rolling pin to crush them. You could also use a mortar and pestle and grind them into whatever size you want.
3

Mince the ■ garlic.
4

Place the chicken with the skin side down in a non-oiled Teflon frying pan. Cook on medium-high heat until crisply browned.
5

Lower the heat to medium-low, cover with a lid, and slowly cook for 3-5 minutes. Remove the lid and flip over the chicken. Sprinkle in 1 tablespoon of sake and cook for another 2-3 minutes.
6

Once the chicken has been cooked through, flip it over and cook the skin side one more time on high heat to really make it crispy (about 1-2 minutes). Remove the chicken and place on a plate.
7

Add the ■ garlic, butter, soy sauce, mirin, and crushed nuts to the frying pan from Step 6. Stir everything together.
8

Turn the heat to medium-low and cook until bubbly. Return the chicken to pan and lightly mix everything together to finish.