Chicken Teriyaki with Egyptian Spinach Sauce
Perfectly glazed chicken covered in a taste bud awakening sauce.
20 minutes
359kcal
0.7g
- Nutrition facts are for one serving.
- Salt added to water for boiling is not included in total sodium content.
Ingredients(Servings: 2)
Directions
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Cut the chicken into large bite-size pieces.
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Gather together the Egyptian spinach leaves, boil in salt-added water, then remove into ice cold water. Wring out excess moisture, chop up finely, pour on (A) and mix in well.
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Pat (1) dry, lightly dust with flour.
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Heat the vegetable oil in a fry pan, cook (3) skin-side down over medium heat. Once golden brown, flip and repeat for the other side.
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Sprinkle in the sake and cover with a lid. Steam-fry over low heat until cooked through.
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Pour in a mixed (B), spread throughout by gently shaking the fry pan back and forth.
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Arrange (6) on a plate and spoon on the sauce (2).
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