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 :-)
Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.254800988059835.1073741838.233664896840111/542980109241920/?type=3&theater
Ingredients -
450g boneless chicken thigh
1 tbsp oil
Teriyaki sauce
2 tbsp japan light soy sauce
2tbsp water
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
8g ginger, grated
Steps -
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
