Total Time
1hr
Prep 30 mins
Cook 30 mins

This is really good. Sautéing the Chicken in beer makes for some moist chicken. Wish I could take credit, but the recipe comes from Food Network’s Iron Chef Morimoto.

Ingredients Nutrition

Directions

  1. Cut each chicken leg into 4 pieces.
  2. Marinate in soy sauce, salt, pepper, garlic powder and oil for at least 1 hour.
  3. Saute until brown, slowly adding the beer.
  4. Once the beer evaporates, add 4 tablespoons of teriyaki sauce and saute until all liquid is absorbed, and set aside.
  5. Saute bell peppers, in oil, beef broth, onions, salt, pepper and cornstarch for thickness.
  6. Top the chicken legs with the vegetables.
  7. Serve.
Most Helpful

Wonderful recipe! I did change a few things, I used red and green peppers. I also used skinless and boneless chicken breasts since that was what I had on hand. I only had 2 onions, so I added some dehydrated onion to the chicken while it was cooking. I also added some broccoli to the green peppers and onions since I had some that needed to be used. I used the entire can of beer and basically let the meat simmer until it was gone. I also put some mushrooms in with the chicken. The teriyaki sauce was just the most wonderful finishing touch! The beer makes for very succulent and moist chicken! This one is a keeper for sure, wonderful chicken!

DesertDweller January 28, 2009

This recipe is great, but you need imagination to figure it out. I used skinless thighs - whole and another time boneless/skinless thighs. Once I got to the sautéing part, I went my own way, bringing the beer to a boil, adding the teriyaki sauce and just simmering till really tender - cooking till the beer evaporated gave me slowly dried out chicken. Other than doubling the beef broth for the peppers (and not adding it until they were half-cooked, I didn't change a thing. Served it all up on some seasoned rice (cooked it with beef broth, garlic and seasoned pepper, then added toasted sliced almonds).

dzyla July 13, 2014

The chicken is absolutely a 5-star recipe. Really excellent in flavor, moist, and beautifully browned. I used mixed thighs and legs and, since I couldn't figure out how to cut bone-in thighs without a saw or a cleaver, I just cooked them whole. And, since bell peppers are expensively out of season I skipped that part and just made a simple, squash stir-fry to accompany the chicken. Note: A doubled batch cooking in two successive skilletfulls used precisely 1, 12oz can of beer. I kept the chicken warm in the oven as I completed the sides and it held very well. I think that this technique would make really splendid wings -- served with a good, not over-sweet, teriyaki sauce.

3KillerBs April 09, 2008