Easy Chicken Teriyaki Recipe by cookpad.japan
Cooking Instructions 1 Combine the ★ ingredients and microwave for 20 seconds. Cut the chicken in half and remove the excess fat and sinew. 2 Make small cuts in the thick parts of chicken to brown the surface evenly. Poke the skin side several times with a skewer and season both sides with salt and pepper. 3 Heat a frying pan and cook the skin side first and then the other side respectively over medium low heat for about 5 minutes. Use a paper towel to remove excess oil. 4 Turn the heat up high and add the sauce from Step 1. Sauté both sides while coating the chicken with the sauce until the sauce becomes shiny. Serve with mayonnaise if you like. 1 Combine the ★ ingredients and microwave for 20 seconds. Cut the chicken in half and remove the excess fat and sinew. 1 Combine the ★ ingredients and microwave for 20 seconds. Cut the chicken in half and remove the excess fat and sinew. 2 Make small cuts in the thick parts of chicken to brown the surface evenly. Poke the skin side several times with a skewer and season both sides with salt and pepper. 2 Make small cuts in the thick parts of chicken to brown the surface evenly. Poke the skin side several times with a skewer and season both sides with salt and pepper. 3 Heat a frying pan and cook the skin side first and then the other side respectively over medium low heat for about 5 minutes. Use a paper towel to remove excess oil. 3 Heat a frying pan and cook the skin side first and then the other side respectively over medium low heat for about 5 minutes. Use a paper towel to remove excess oil. 4 Turn the heat up high and add the sauce from Step 1. Sauté both sides while coating the chicken with the sauce until the sauce becomes shiny. Serve with mayonnaise if you like. 4 Turn the heat up high and add the sauce from Step 1. Sauté both sides while coating the chicken with the sauce until the sauce becomes shiny. Serve with mayonnaise if you like. 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 Easy Bangin Burritos country style pork ribs Christi's Tender Beer Bath Crockpot Corned Beef Amish Yellow Pickled Eggs Strawberry And Granola Smoothie Easy Bangin Burritos country style pork ribs Christi's Tender Beer Bath Crockpot Corned Beef Amish Yellow Pickled Eggs Strawberry And Granola Smoothie Sushi Rice & Sushi Vinegar Potato Salad with Hearts Spanish Crema Catalana Sykotaria (lamb offal) from my village Amish Yellow Pickled Eggs Battered N Deep Fried Potato Wedges Pasta with Tuna and Tomato Sauce Easy Tri-Colored Diamond-Shaped Bavarois Pork stew with celery from Crete Melitinia Sushi Rice & Sushi Vinegar Potato Salad with Hearts Spanish Crema Catalana Sykotaria (lamb offal) from my village Amish Yellow Pickled Eggs Battered N Deep Fried Potato Wedges Pasta with Tuna and Tomato Sauce Easy Tri-Colored Diamond-Shaped Bavarois Pork stew with celery from Crete Melitinia