Another simple yet satisfying meal! Teriyaki chicken with organic sourdough bread, along with mushroom and corn. And since we are in the Swedish summer season why not add something unexpected - strawberry and blueberries on the side :-)
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450g boneless chicken thigh
1 tbsp oil
2 tbsp japan light soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
8g ginger, grated
1. Rinse, pat dry the bonless thigh. Marinate all the thighs with the teriyaki sauce for at least 2 hours in the refrigerator.
2. Remove thighs from fridge to room temperature.
3. In a non stick pan, heat up oil and pan fry the thighs (skin side down) till lightly golden brown. Reserve the sauce, do not add it in yet.
4. Flip the thigh and add in the balance sauce and cook till cooked. Done!
As for the mushroom, I pan fried with butter and add ground black pepper to it.
Recipe origin: OneCookbook