Easy one-pan Braised Japanese Chicken recipe is rich in protein with each serve containing half your daily protein requirements. The Teriyaki sauce used in this recipe is naturally sweet without added sugar. Enjoy this salty-sweet Japanese sauce in stir-fries, on tofu, chicken or fish and more.
Ingreadient:
- ¼ cup (35g) plain flour
- Salt and pepper
- 750g chicken thigh fillets, fat trimmed, halved
- 1 tablespoon peanut oil
- 1 onion, finely chopped
- 3cm piece ginger, peeled, cut into thin matchsticks
- 175g pkt Celebrate Health Teriyaki Stir Fry Recipe Base
- 1 cup (250ml) salt-reduced chicken stock
- 1 cup (190g) podded frozen edamame, thawed
- 80g baby spinach leaves
- 2 cups steamed rice, to serve
- 2 tablespoons pickled ginger, to serve
- Micro herbs to garnish (optional)
Direction:
- Place flour on a large plate and season with salt and pepper. Toss chicken in seasoned flour until lightly coated. Heat oil in a large deep-frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until golden. Transfer to a plate
- Reduce heat to medium heat, add onion and ginger and cook, stirring, for 5 minutes or until softened. Add Celebrate Health Teriyaki Stir-Fry Recipe Base and stock. Simmer for 5-10 minutes or until slightly reduced
- Return chicken to pan with edamame and simmer for 2-3 minutes or until chicken is cooked through and edamame is tender. Stir in spinach until just wilted. Serve chicken on steamed rice, topped with pickled ginger. Garnish with microherbs
