• 6 chicken thighs, boneless & skinless
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• ½ cup all-purpose flour
• ¼ tsp kosher salt + more for sprinkling
• ¼ tsp freshly ground black pepper + more for sprinkling
• 8 oz sliced baby bella mushrooms
• ½ cup unsalted chicken stock (Kitchen Basics)
• ¼ cup Kikkoman Teriyaki Marinade & Sauce
• 1 serrano, brunoise/finely diced
• 2 scallions, sliced & divided use (some for garnish)
instructions:
1) On a plate, season flour with ¼ tsp salt and ¼ tsp ground black pepper.
2) Sprinkle one side of chicken with salt and pepper. Put chicken, seasoned side down, in the flour dredge then sprinkle the other side with salt and pepper. Coat chicken with flour and shake off any excess.
3) Heat oil in a pan over medium-high heat. Brown chicken for 4 minutes each side, then transfer to a plate.
◘ tip: Fry in batches if your pan isn't large enough to fit all the chicken at once. I used a 12-inch nonstick saute pan.
4) In the same pan still over medium-high heat, add mushrooms and cook for 1 minute. Reduce heat to medium-low and cook for 3 minutes, tossing occasionally. Add serrano, continue to cook for 1 minute.
5) Pour in both chicken stock and teriyaki sauce, stir it around and bring to a gentle boil.
6) Put the chicken back into the pan along with any juices accumulated on the plate. Reduce heat, put the lid on and simmer for 5 minutes. Flip the chicken, add half of the scallions, put the lid back on and simmer for another 5 minutes.
7) Take the lid off, flip the chicken again, and add the rest of scallions. Cook, uncovered, for 5 more minutes to let the sauce thicken up a bit.
8) Serve with rice on the side or over a bed of rice. Garnish with sliced scallions.
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• ½ cup all-purpose flour
• ¼ tsp kosher salt + more for sprinkling
• ¼ tsp freshly ground black pepper + more for sprinkling
• 8 oz sliced baby bella mushrooms
• ½ cup unsalted chicken stock (Kitchen Basics)
• ¼ cup Kikkoman Teriyaki Marinade & Sauce
• 1 serrano, brunoise/finely diced
• 2 scallions, sliced & divided use (some for garnish)
instructions:
1) On a plate, season flour with ¼ tsp salt and ¼ tsp ground black pepper.
2) Sprinkle one side of chicken with salt and pepper. Put chicken, seasoned side down, in the flour dredge then sprinkle the other side with salt and pepper. Coat chicken with flour and shake off any excess.
3) Heat oil in a pan over medium-high heat. Brown chicken for 4 minutes each side, then transfer to a plate.
◘ tip: Fry in batches if your pan isn't large enough to fit all the chicken at once. I used a 12-inch nonstick saute pan.
4) In the same pan still over medium-high heat, add mushrooms and cook for 1 minute. Reduce heat to medium-low and cook for 3 minutes, tossing occasionally. Add serrano, continue to cook for 1 minute.
5) Pour in both chicken stock and teriyaki sauce, stir it around and bring to a gentle boil.
6) Put the chicken back into the pan along with any juices accumulated on the plate. Reduce heat, put the lid on and simmer for 5 minutes. Flip the chicken, add half of the scallions, put the lid back on and simmer for another 5 minutes.
7) Take the lid off, flip the chicken again, and add the rest of scallions. Cook, uncovered, for 5 more minutes to let the sauce thicken up a bit.
8) Serve with rice on the side or over a bed of rice. Garnish with sliced scallions.
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