Spicy Chicken Teriyaki With Braised Lettuce and Roasted ScallionsFrom merlin 5 years ago
- 12 chicken thighs, scored lightly on non-skin side shopping list
- 1 head iceberg lettuce, shredded shopping list
- 2 bunches scallions, bottoms and tops cut off shopping list
- toasted sesame seeds shopping list
- 2T olive or peanut oil shopping list
- olive or canola oil spray shopping list
- Teriyaki Sauce: shopping list
- ½ c. sugar shopping list
- 3/4 c. tempura sauce shopping list
- 1 T. crushed ginger shopping list
- 1 T. crushed garlic shopping list
- 4 T. mirin shopping list
- 4 T. seasoned rice vinegar shopping list
- 2 t. chili sesame oil shopping list
- 1 t. cornstarch dissolved in 3 t. water shopping list
- 1 T. honey shopping list
How to make it
- In a small saucepan over low heat, combine all sauce ingredients. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425. Place chicken pieces in baking pan, lightly covered with oil spray. Put thighs skin down on baking pan. Brush top of chicken pieces with the sauce, about 1 heaping teaspoon each. Put in oven and bake until sauce begins to blacken, about 35 minutes. Turn pieces over. Pour off most grease and place in a wok to braise the lettuce. Brush skin side with sauce and sprinkle with sesame seeds.
- Bake 15 minutes. Spray scallions with oil spray and set them between chicken pieces. Bake another 10-15 minutes until the chicken is beginning to blacken over.
- Add 2 T. olive or peanut oil to wok with chicken drippings. Saute lettuce until soft, turning frequently.
- Serve chicken with lettuce, pieces of scallion and rice.
- Serves 4
The Cookmerlin San Francisco, CA
The Rating5 people
Hay Merlin: This should work very well indeed. I don't trust store bought Teiyaki sauce and glad to see you make your own. I learned a very similar recipe from a dear old Japanese lady in Hawaii, about a hundred years ago. She always dipped the chick...moreelgourmand in Apia loved it
Forgot to mention it but the lettuce component here is interesting. That will not intrude on the teriyaki but will move the flavor a bit. A nice touch. Usually the Japanese would use a young and tender "Napa" cabbage for this and that might be nice ...moreelgourmand in Apia loved it
Interesting, will try it pretty soon. Thank you for the post ----- high 5tinadc in Cape Town loved it
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