Healthy Teriyaki Chicken

 

Ingredients: (serves 2)

2 chicken thighs (boneless)

Salt and ground white pepper

Teriyaki sauce: (mix in a small bowl)

1 tbsp. Kikkoman soy sauce (less salt)

1 tbsp. mirin

1 tbsp. Chinese Shaoxing wine (you can use sake)

Topping:

Toasted white and black sesame seeds (optional)

Methods:

1. Clean and rinse chicken thighs and drain well, then pat dry with kitchen paper.
2. On the chopping board, use a sharp knife and slit the chicken meat (skin down) in few cuts but not cutting through the end.  Then sprinkle with some salt and pepper.
3. Heat up a non stick frying pan, without adding any oil, place chicken, skin facing down.  Fry till golden brown, turning over until chicken is almost cooked through.
4. Use paper towel to wipe/soak up any excess oil, from the chicken in the pan.
5. Pour in the sauce.  At medium heat, flip the chicken over and again till the sauce almost dries up, and coated in a thick and shiny glaze.
6. Remove from pan onto a chopping board, cut the chicken into bite-size pieces, place chicken on a serving dish, topped with toasted white and black sesame seeds; and serve with butterhead lettuce and Japanese cucumbers.
7. It is best serve with green salads or white rice.

I adapted this recipe from 'anncoojournal.com' with slight adjustment to suit my cooking preference.