Chicken thighs with Teriyaki Zero Sugar
Pan-fried chicken with crisp skin and a Teriyaki Zero Sugar glaze: a quick main course for every day.
- Type
- Recipe · Meat
- Prep
- 5 min
- Cooking
- 20 min
- Serves
- 2 people
Ingredients
- 4 boneless, skin-on chicken thighs (about 500 g)
- 5 tbsp UMAMI Teriyaki Zero Sugar
- 1 tsp vegetable oil
- 1 tsp UMAMI Organic toasted black sesame
- Salad or steamed vegetables, to serve
Method
- 01
Pat the chicken dry and lightly score the thickest parts so it cooks evenly.
- 02
Place the thighs skin-side down in a cold frying pan with the oil. Turn the heat to medium and cook for 10–12 minutes, pressing down now and then, until the skin is golden and crisp.
- 03
Pour off the excess fat, turn the chicken and cook for a further 5–6 minutes.
- 04
Pour in the Teriyaki Zero Sugar and let it reduce for 1–2 minutes, turning the pieces so they are glazed on both sides.
- 05
Slice, finish with the black sesame and serve with salad or vegetables.
