Teriyaki Chicken
This is a classic teriyaki chicken recipe using Kikkoman Soy Sauce and mirin. This easy, 20-minute dish is cooked in a sweet and savory sauce.
20min
282kcal
827mg
- Nutrition facts are for one serving.
- Nutritional values calculated for use of 1 Tbsp of vegetable oil.
Ingredients(Servings: 2)
Directions
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Pierce the entire chicken surface with a fork, then marinate in (A) for about 10 minutes.
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Cut a lengthwise slit into the shishito peppers. Heat the vegetable oil in a fry pan, then saute the shishito peppers, then remove from the fry pan.
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Spread a bit more vegetable oil in the fry pan then arrange (1) skin-side down. Turn over when golden brown to cook both sides.
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Cover with a lid and steam-fry over low heat until the chicken is cooked through, then remove from the fry pan.
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Wipe away any excess oil, and in the same fry pan add in the sauce ingredients. Allow the sauce to simmer and slightly boil down, then return (4) to the fry pan and spread the sauce over all ingredients.
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Arrange the lettuce leaves on a plate, and cut (5) into easy-to-eat 1.5 cm (1 in.) width slices. Sprinkle on some finely chopped green onions and serve garnished with the shishito peppers.
Cooking Basics
Chicken thigh meat - poking holes with a fork
Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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