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CHICKEN TERIYAKI
Chicken thigh boneless/skinless 4 -5 Salt and pepper Potato starch 2 tbsp Soy Sauce 3 tbsp Mirin 1 tbsp Sake 2 tbsp Sugar 1 tbsp Asparagus 8 Lettuce and tomatoes (optional) *No peanuts, tree nuts, milk, eggs, wheat |
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1. Boil asparagus. Drain well and set aside.
2. In a ziplock bag, place chicken thighs. Lightly sprinkle salt and pepper on the chicken. Close the bag and shake.
3. Open the bag and add potato starch. Shake and blend the ingredients well.
4. Saute the chicken. Turn when bottom is light brown. Reduce the heat to medium low and cover with lid. Cook thoroughly.
5. Wipe the excess oil on the pan.
6. In a small bowl, mix soy sauce, mirin, sake, and sugar. Stir well. (Teriyaki sauce)
7. Open the lid and pour in the teriyaki sauce.
8. Cook in medium heat until chicken absorb the teriyaki sauce. Add boiled asparagus and stir.
2. In a ziplock bag, place chicken thighs. Lightly sprinkle salt and pepper on the chicken. Close the bag and shake.
3. Open the bag and add potato starch. Shake and blend the ingredients well.
4. Saute the chicken. Turn when bottom is light brown. Reduce the heat to medium low and cover with lid. Cook thoroughly.
5. Wipe the excess oil on the pan.
6. In a small bowl, mix soy sauce, mirin, sake, and sugar. Stir well. (Teriyaki sauce)
7. Open the lid and pour in the teriyaki sauce.
8. Cook in medium heat until chicken absorb the teriyaki sauce. Add boiled asparagus and stir.
