Chicken Teriyaki with Melted Cheese

Recipe Chicken Teriyaki with Melted Cheese

Since chicken is roasted in a covered pan, it’s very tender.

Make a cut at the thick part of chicken thighs with knife and cut in half. Mix ingredients of and soak chicken in it. Turn over several times.

Step 1

Rinse shishitou (small sweet pepper) in water, cut stems and cut diagonally.

Rinse leeks in water and cut thinly and diagonally.

Heat vegetable oil a little in a frying pan over medium heat, cook shishitou and leeks, take out from the pan and sprinkle with salt.

Step 1

Put the remaining vegetable oil in a pan, drain juice of chicken lightly and put chicken in pan with skin side down. When brown, turn over, reduce heat and fry until brown.

Step 2

Wipe the frying pan with paper towels to remove excess oil and add . When it brings to boil, cover the pan, reduce the heat, turn over after a while and roast it for 5-6 minutes.

Step 3

Put sliced cheese on the chicken, cover the pan, serve in a plate when cheese are melted with preheat with shishitou and leeks. Put shichimitougarashi (seven-spice pepper) if you like.

Step 4

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