Classic teriyaki chicken that uses Kikkoman Soy Sauce and mirin to create a delicious, sweet tang.
Cooking Time: 20mins
- 1 (250 – 350 g or 8.8 – 12.3 oz.) chicken thigh
- vegetable oil (as needed)
- 6 shishito peppers
- leafy vegetables (as garnish)
- green onion(finely chopped) (as needed)
- 1 & 1/2 Tbsp Kikkoman Soy Sauce
- 1 & 1/2 Tbsp Kikkoman Manjo Aji-Mirin
Stab the chicken with a fork and marinate in (A) for 10 minutes.
Finely chop up the green onions, and place a cut along the full length of the shishito peppers.
Heat the vegetable oil in a fry pan, then sauté the shishito peppers and remove. Add more vegetable oil then add in (1) skin-side down. Turn over when golden brown to cook the other side as well.
Cover and cook over low heat until the chicken is cooked through, then remove from the fry pan.
Remove any excess oil, and in the same fry pan lightly bring to a boil the sauce from (1). Next, return (4) to the fry pan and coat well with the sauce.
Spread lettuce leaves on a plate, and cut (5) into easy-to-eat width slices of about 1-1/2 cm (1/2 in.). Sprinkle the green onions from (2) on top and serve garnished with the shishito peppers.