Chicken Thighs Teriyaki

1. 1

   Trim excess fat from thigh. Marinate in the mirin, soy sauce and sugar for 30 minutes.

2. 2

   Drain, reserving the marinade and pat dry.

3. 3

   Cook the chicken in the oil, skin side down. Brown and then cook the other side.

4. 4

   Add 3 tablespoons water to the reserved marinade and pour over the chicken. Cover and simmer until cooked through.

5. 5

   Remove the cover, raise the heat and reduce the sauce to a glaze.

6. 6

   Blanch the asparagus in salted water.

7. 7

   Toss the chicken and asparagus in the glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.