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Chicken Thighs Teriyaki

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“Japanese Meals on the Go – Bento Boxes by Naomi Kijima”
READY IN:
20mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim excess fat from thigh. Marinate in the mirin, soy sauce and sugar for 30 minutes.
  2. Drain, reserving the marinade and pat dry.
  3. Cook the chicken in the oil, skin side down. Brown and then cook the other side.
  4. Add 3 tablespoons water to the reserved marinade and pour over the chicken. Cover and simmer until cooked through.
  5. Remove the cover, raise the heat and reduce the sauce to a glaze.
  6. Blanch the asparagus in salted water.
  7. Toss the chicken and asparagus in the glaze.

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