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“I went to a big Asian market and stocked up on some great Asian sauces and vinegars. I thought I would try them and this is what I came up with. I am thinking it is more of a Japanese style because I used mirin, which is a slightly sweet vinegar and I think that it is mostly used in Japanses style cooking, although I could be wrong about that! When I made this I used skinless, bone-in chicken thighs, but you could also try to use boneless thighs, as well as boneless chicken breasts as well. I prefer dark meat but the white meat should work just as well! You could also keep the skin on if you prefer, but I personally do not. Enjoy!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet pan, heat the oil and butter together until hot. Add the chicken. Salt and pepper chicken to taste. Cook for about 3-4 minutes and flip, adding salt and pepper to taste on other side. Continue to cook on other side for about 3-5 minutes.
  2. Remove the chicken from the pan onto a plate and reserve. Add another tbsp butter and add the chopped shallots and garlic. Cook for about 2 minutes and the shallots are soft and the aroma of the garlic is strong.
  3. Add the chicken broth and the hot water and stir well with the shallots and garlic. Add the rest of the ingredients, tasting after all are included to ensure own taste. You may need to adjust to your own preference.
  4. Add the chicken back into the pan, including any juices on the plate that may have been released, this gives great flavor! Put a lid on the pan and simmer for about 15-20 minutes and the sauce has soaked into the chicken. You may need to flip the chicken thighs a few times through out to help incorperate the sauce.
  5. Enjoy with Steamed Rice!

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