Recipes

Chicken Teriyaki with Yuzu Citrus Jam and Grilled Vegetables

Chicken Teriyaki with Yuzu Citrus Jam and Grilled Vegetables

Ingredients (serves 2)

  • 1 chicken thigh (about 14 oz)
  • 1 pinch of salt
  • 1 tablespoon oil
  • Green onions and green beans, or vegetables of your choice
  • Yuzu kosho (citrus pepper paste), to taste

Teriyaki sauce 

  • 3 tablespoons yuzu jam
  • 1 tablespoon sake
  • 1 tablespoon soy sauce

Directions

  1. Step 1

    Lightly salt and oil the vegetables and grill or pan-fry until tender with some color. Set aside.

  2. Step 2

    Heat oil in a pan over medium-high heat. Place the chicken, skin-side down, and cook for 4 to 5 minutes, until golden. Flip and cook for another 4 minutes. Remove excess fat from the pan.

  3. Step 3

    Add sauce to the pan and cook over medium heat, turning the chicken to coat, until the sauce thickens and glazes the meat. Serve alongside the grilled vegetables with yuzu kosho on the side.

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