Tomato teriyaki chicken
Tomato teriyaki chicken is a dish of pan-fried chicken with fresh tomato teriyaki sauce. If you add fresh tomato to teriyaki sauce, the addition of tomatoes gives it a refreshing taste and flavour.
Servings: 3 people
Equipment
- 1 Frying pan with a lid
Ingredients
- 3 Boneless chicken thighs (about 150~200g per piece)
- 3 tablespoon Cornstarch or potato starch
- 1 tablespoon Vegetable oil
- 4 tablespoon Japanese soy sauce
- 4 tablespoon Mirin
- 3 tablespoon Water
- 1 tablespoon Fine granulated sugar
- 150 gram Ripe tomato / cherry tomatoes
Instructions
- If the tomato is large, cut it into large cubes, and if it is a cherry tomato, cut it in half.
- Make cuts in the thick parts of the meat with a knife to ensure even cooking.
- Dust the chicken with cornstarch or potato starch and shake off any excess.
- Heat the oil in a frying pan and fry the chicken over medium heat. Cook gently for 3-5 minutes without moving. When it is browned, flip it over and cook the other side for 3-5 minutes.
- After frying both sides, cover the pan with a lid and lower the heat so that the meat is cooked through to the center.
- Remove the chicken from the frying pan and wipe off any oil remaining in the frying pan with a paper towel. Add the seasonings for the sauce (soy sauce, mirin, water, sugar) and tomatoes to the frying pan.
- When the tomatoes are cooked over medium-high heat and the sauce is reduced to about half, return the chicken and coat the whole with the sauce and simmer for a while. When it thickens a little, serve on a plate with rice and vegetables.
Notes
You can make this dish with pork and beef as well.