Teriyaki Chicken Thighs

 

• boneless skinless chicken thighs
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine
• 1 egg yolk
• 3 finely minced garlic cloves
• ¼ cup corn starch
• 1 cup teriyaki sauce
• salt and pepper to taste

INSTRUCTIONS

• Mix the chicken in a large bowl with salt, pepper, soy sauce,  egg yolk, and garlic until well combined.  Allow to marinate until you’re ready to cook. 
• Next, thoroughly mix in the corn starch until combined.
• Pour oil into a large frying pan or rondeau pot and heat.
• Cookk chicken thighs for 3-4 minutes per side, they should be browned.
• Pour the teriyaki sauce into the pan and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through. 165*
  
  
  Sprinkle sesame seeds and chopped scallions. Serve over rice. 

Chicken meatballs

 Use this over sautéed chicken meatballs  

Sauce

• ▢ 3 garlic cloves (minced)
• ▢ 2 Tbsp salted butter
• ▢ ⅛ tsp chili flakes
• ▢ 1 cup chicken broth 
• ▢ 1 cup heavy cream 
• ▢ 14.5 oz. can petite diced tomatoes
• 1/2 package of frozen spinach
• ▢ frozen spinach - I cut a package in 1/2. 
• ▢ ½ cup Parmesan cheese 
• ▢ fresh basil and some Italian seasoning
• Mince the garlic and add 2 Tbsp of butter to the pan with minced garlic and a bit of chili flakes. Cook until fragrant, about 2 minutes.
• Add chicken broth and can of tomatoes to the pan and bring to a boil for 2-3 minutes.  
• Add the browned chicken meatballs to the pan. Cook for 3 - 4 minutes. 
• Add frozen spinach, grated Parmesan, and herbs. Stir to combine and bring to a boil. 
• Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 5 minutes until done.)
• Reduce heat to a simmer and add the cream. Stir and cook unitil a nice consistency.  Check seasonings. 
• Serve over pasta with a good bread.