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Teriyaki Chicken Don Recipe


	4 Reviews	by: Jeanette Lindley
Teriyaki Chicken Don Recipe uses chicken thighs, cooked rice, snow peas, green onion, soy sauce, cooking sake, mirin, and sugar in creating this attractive and very tasty teriyaki chicken recipe.
Food Category: Chicken and Fowl
Cuisine Origin: Japanese

Servings:4	Nutrition facts:277 calories4.4 grams fat	Print Preview	Rate This Recipe
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

INGREDIENTS

4 thigh fillets skin on, bone removed
4 serving bowls of cooked rice, 6oz each
12 snow peas, microwaved
4-6 stems green onion cut into 2” long pieces
For Teriyaki Sauce:
3 tbsp soy sauce
3 tbsp cooking sake
3 tbsp mirin
4 tsp sugar

DIRECTIONS

Combine the Teriyaki Sauce ingredients in a small bowl or cup and mix well until the sugar dissolves. If the thickness of the chicken is uneven, place a fillet on a cutting board skin side down, make a cut horizontally and outward where the meat is thick, and butterfly it. Poke the skin with the tip of the knife in several places so that the sauce gets through to the flesh better.
Heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Place the green onion pieces in the free spaces. Cook for 3-4 minutes until the skin gets cooked to a golden brown. While cooking the chicken, grill the green onions, turning them around until they get charred patches and are slightly soft when pressed. Remove the onions and set them aside.
Turn the chicken over and cook for about 3 minutes. If a lot of oil comes out of the chicken fat and skin, absorb excess oil with a paper towel. When the chicken is nearly cooked, add the sauce, shake the pan to even out the sauce, and put the lid on. Cook for 30 seconds. Remove the lid and cook until the sauce thickens and reduces to about 6 tablespoons. Turn the chicken over and coat the skin side with the sauce.
Level the surface of the rice in the bowls. Dribble some sauce over the rice. Remove the pan from the heat and place the chicken on the cutting board, skin side up. Cover with foil for a few minutes to let it cook further. Slice the chicken into 3/4-inch thick slices. Place the sliced chicken on the rice, not quite in the middle, to leave room for the vegetables. Place green onions and snow peas next to the chicken, covering the rice.



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