Chicken Teriyaki

Ingredients

Chicken thigh – 300 g
Vegetable oil – as needed
Green asparagus – as needed
Starch – as needed

(A) Sauce
Kikkoman Standard Soy Sauce – 2 tbsp
White Wine – 2 tbsp
Sugar – 1 tbsp

Preparation

Step 1

Prepare the chicken

Stab the chicken thighs several times with a fork to help absorb the marinade.
Marinate the chicken in mixture (A) for about 10 minutes.

Step 2

Prepare the asparagus

Peel the asparagus and cut into 4–5 cm (1½–2 inch) lengths.

Step 3

Cook the chicken

Heat vegetable oil in a pan.
Place the chicken skin-side down and cook over medium heat until golden brown on both sides and fully cooked.

Step 4

Make the glaze

Remove the chicken and skim off any fat from the pan.
Pour the remaining marinade into the same pan and bring it to a gentle boil until slightly thickened.

Step 5

Coat and serve

Return the cooked chicken to the pan and coat evenly with the teriyaki sauce.
Serve on a plate with asparagus.
Cut into bite-sized pieces (about 1–1.5 cm wide) if desired.