Chicken Thigh Saute with Nuts, Garlic, Butter, & Soy Sauce

1. 1

   I used one 260 g chicken thigh.

2. 2

   Cut into bite-sized pieces and lightly season with salt.

3. 3

   Let it sit for 10-15 minutes to allows the salt to blend in.

4. 4

   Place the nuts in a plastic baggie and use a rolling pin to crush them.

5. 5

   You could also use a mortar and pestle and grind them into whatever size you want.

6. 6

   Mince the garlic.

7. 7

   Place the chicken with the skin side down in a non-oiled Teflon frying pan.

8. 8

   Cook on medium-high heat until crisply browned.

9. 9

   Lower the heat to medium-low, cover with a lid, and slowly cook for 3-5 minutes.

10. 10

    Remove the lid and flip over the chicken.

11. 11

    Sprinkle in 1 tablespoon of sake and cook for another 2-3 minutes.

12. 12

    Once the chicken has been cooked through, flip it over and cook the skin side one more time on high heat to really make it crispy (about 1-2 minutes).

13. 13

    Remove the chicken and place on a plate.

14. 14

    Add the garlic, butter, soy sauce, mirin, and crushed nuts to the frying pan from Step 6.

15. 15

    Stir everything together.

16. 16

    Turn the heat to medium-low and cook until bubbly.

17. 17

    Return the chicken to pan and lightly mix everything together to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.