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Teriyaki Flavored Simmered Chicken and Negi

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It's a variation of teriyaki chicken. Negi onion and chicken are often cooked together in Japanese dishes.

Yield: 4 servings

Ingredients:

  • 1 1/2 lb boneless chicken thighs, cut into bite size pieces
  • 1 negi or leek, washed and cut into 1 inch lengths
  • 2 Tbsp sake
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 Tbsp katakuriko starch / corn starch, mixed with 2 Tbsp of water
  • 1 Tbsp vegetable oil

Preparation:

  1. Heat oil in a large skillet.
  2. Fry chicken on medium heat for a couple of minutes.
  3. Turn the chicken over and add negi in the pan.
  4. Pour sake over the ingredients.
  5. Cover with a lid and cook on low heat for about 5 minutes, or until cooked through.
  6. Pour soy sauce and mirin over the chicken and negi and bring to a boil.
  7. Add the mixture of katakuriko starch and water in the pan to thicken the sauce.
  8. Stir quickly and stop the heat.
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