Teriyaki Chicken
Teriyaki Chicken
Classic teriyaki chicken that uses Kikkoman Soy Sauce and mirin to create a delicious, sweet tang.
Serves: 2
Cooking Time: 20mins
Ingredients:
- 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
Cooking Instructions:
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Stab the chicken with a fork and marinate in (A) for 10 minutes.
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Finely chop up the green onions, and place a cut along the full length of the shishito peppers.
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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.
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Cover and cook over low heat until the chicken is cooked through, then remove from the fry pan.
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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.
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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.