Chicken Thighs Teriyaki

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READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim excess fat from thigh. Marinate in the mirin, soy sauce and sugar for 30 minutes.
  • Drain, reserving the marinade and pat dry.
  • Cook the chicken in the oil, skin side down. Brown and then cook the other side.
  • Add 3 tablespoons water to the reserved marinade and pour over the chicken. Cover and simmer until cooked through.
  • Remove the cover, raise the heat and reduce the sauce to a glaze.
  • Blanch the asparagus in salted water.
  • Toss the chicken and asparagus in the glaze.
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