JAPANESE TERIYAKI CHICKEN

Ingredients

  • Chicken thigh fillets
  • D’Natural Organic Sweet Sauce
  • Cooking sake
  • Mirin
  • Sugar (about ½ part, adjust to taste)

Serve

  • Shredded Cabbage
  • Finely julienned carrot
  • Finely julienned capsicum

Directions

  1. Prepare the Chicken:
    1. Butterfly the chicken thigh fillets to make them an even thickness.
    2. Using the tip of a knife, poke the skin randomly to allow the sauce to penetrate better.
  2. Cook the Chicken:
    1. Heat a frying pan and cook the chicken, skin side down, until the skin is browned.
    2. Turn the chicken over and cook the other side until done.
  3. Make the Teriyaki Sauce:
    1. In a small bowl, combine D’Natural Organic Sweet Sauce, cooking sake, mirin, and sugar.
    2. Mix well until the sugar dissolves. You can slightly heat the mixture to speed up the process if desired.
  4. Add the Sauce:
    1. Wipe away any excess oil from the frying pan before adding the sauce.
    2. Pour the Teriyaki sauce over the chicken and cook until the sauce thickens and coats the chicken evenly.
  5. Serve:
    1. Transfer the chicken to a cutting board, cover with foil, and let it rest for a few minutes.
    2. Cut the chicken into bite-sized strips and serve with shredded cabbage, julienned carrot, and capsicum.
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