| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Japanese |
Teriyaki |
2 |
Servings |
INGREDIENTS
| 4 |
|
Chicken thighs |
|
|
Teriyaki Sauce: |
| 6 |
tb |
Soy sauce |
| 3 |
tb |
Sake (Japanese |
|
|
Alcohol) or water |
| 2 1/2 |
tb |
Sugar |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Heat frying pan. Grease it with vegetable oil. Add chicken. Turn over when
one side gets golden brown (medium heat). (If you have a microwave oven,
you may use it for this part of the cooking.) Combine seasonings for
teriyaki sauce. Drain oil from frying pan. Pour teriyaki sauce over chicken
and cook, covered, over low heat about 10 minutes. Increase heat and
continue cooking, uncovered, glazing chicken on both sides with teriyaki
sauce. Reserve some of the sauce to top the chicken when served. Serves 2.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997
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