Chicken Saute With Butter And Soy Sauce Recipe by YOROKOBI kitchen
Cooking Instructions 1 Poke the chicken thighs several times with a fork. Salt and pepper on both sides and sprinkle the flour on the skin side. 2 Heat the oil in a frying pan on medium heat and place the chicken with the skin side down. 3 After the skin sides have well browned, turn them over and cook for 6-8minutes until the chickens are cooked through. 4 Turn the heat off, take out the chicken onto a plate and clean the excess fat from the pan with the frying pan. 5 Put the butter into the pan and heat on low heat, add the soy sauce and mix them well. Put the chicken back into the pan to cover them in the sauce. 6 Transfer the chicken onto a serving dish and garnish with some vegetables. 1 Poke the chicken thighs several times with a fork. Salt and pepper on both sides and sprinkle the flour on the skin side. 1 Poke the chicken thighs several times with a fork. Salt and pepper on both sides and sprinkle the flour on the skin side. 2 Heat the oil in a frying pan on medium heat and place the chicken with the skin side down. 2 Heat the oil in a frying pan on medium heat and place the chicken with the skin side down. 3 After the skin sides have well browned, turn them over and cook for 6-8minutes until the chickens are cooked through. 3 After the skin sides have well browned, turn them over and cook for 6-8minutes until the chickens are cooked through. 4 Turn the heat off, take out the chicken onto a plate and clean the excess fat from the pan with the frying pan. 4 Turn the heat off, take out the chicken onto a plate and clean the excess fat from the pan with the frying pan. 5 Put the butter into the pan and heat on low heat, add the soy sauce and mix them well. Put the chicken back into the pan to cover them in the sauce. 5 Put the butter into the pan and heat on low heat, add the soy sauce and mix them well. Put the chicken back into the pan to cover them in the sauce. 6 Transfer the chicken onto a serving dish and garnish with some vegetables. 6 Transfer the chicken onto a serving dish and garnish with some vegetables. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Zucchini Gratin (Low Carb) Baked Potato Soup in the Crockpot Garlic Parmesan Cod (Low Carb) Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی Caribbean sugar cakes Zucchini Gratin (Low Carb) Baked Potato Soup in the Crockpot Garlic Parmesan Cod (Low Carb) Cabbage aash (A Soup From Iranian Azerbaijan) کلم آشی Caribbean sugar cakes Banana ice cream (vegan and sugar free) Kadala(Chick Pea) Curry Appam (Rice coconut pancake) Spring Onion Pakoda (Pakora) Mike's White Garlic Pizza Nikudofu (meat and tofu) Spaghetti with tuna and avocado Japanese Rolled Omelet Chocolate Cake with Avocado Mince & Onion Banana ice cream (vegan and sugar free) Kadala(Chick Pea) Curry Appam (Rice coconut pancake) Spring Onion Pakoda (Pakora) Mike's White Garlic Pizza Nikudofu (meat and tofu) Spaghetti with tuna and avocado Japanese Rolled Omelet Chocolate Cake with Avocado Mince & Onion