Chicken Teriyaki
⏱️ Prep: 60 min🍳 Cook: 50 min
Ingredients
| 2 | Chicken thighs | |
| — | Oil | |
| 4 | Green peppers | |
| — | Salt | |
| 2 tbsp | 30 ml | Soy sauce |
| 2 tbsp | 30 ml | White wine (sake) |
| 1 | Garlic clove | |
| 1/2 tbsp | 7.5 ml | Brown sugar |
| 1 tbsp | 15 ml | Fresh grated ginger |
Instructions
- Debone the chicken thighs and tear them into pieces.
- Marinate for 1 hour in the marinade made from the listed ingredients (soy sauce, white wine/sake, garlic, brown sugar, ginger).
- Then remove the pieces and drain them.
- Boil the marinade on the stovetop until it thickens.
- Arrange the chicken thighs in a greased baking pan.
- Roast in a preheated 230°C oven for 15-20 minutes, basting periodically with the marinade.
- Clean the seeds out of the green peppers and cut them into strips.
- Fry them in very hot oil for a few minutes. Remove, drain and season with salt.
- Serve the chicken thighs with a garnish of the fried peppers.