Poulet teriyaki

Ingrédients

• 1 Chicken thigh (the thigh just has more flavour 500g)
• 50 ml Teriyaki sauce

Préparation

1. 1

   Score the chicken thigh meat and open up to make the meat thickness even.

2. 2

   Poke the chicken thigh skin with a fork in order to allow the sauce to go through easily.

3. 3

   Heat a large frying pan on high heat (you do not need oil)

4. 4

   Once the pan has heated, place the chicken meat on the pan with the skin side down

5. 5

   Brown the side and make the skin crisp for about 5 minutes. Remove any oil produced from the skin as much as possible.

6. 6

   When the skin is crisped, turn the meat over and cook the other side.

7. 7

   Pour the teriyaki sauce over the chicken meat. Keep pouring sauce over the chicken meat with a spoon until the teriyaki sauce has reduced a little bit.

8. 8

   When the sauce starts to make bigger bubbles around the chicken and the sauce has thickened, turn the heat off and remove the pan from the heat.

9. 9

   Slice the chicken thigh about 2 cm thick to serve with your choice of vegetables.