Teriyaki Chicken Thighs

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    Serves 4 (1/2 syn per portion on Extra Easy)

8 Skinned and boned chicken thighs
1 tbsp Mirin (or sweet sherry)
1 Tbsp Soy Sauce
½ tsp sweetener
Low-calorie spray oil such as 'fry light' or 'pam'

Trim all fat from chicken. Mix all ingredients together in a good sized bowl (not the spray oil). Marinate the chicken for at least two hours. Spray a warmed frying pan with the spray oil and fry the chicken slowly. Keep basting the chicken with the remains of the mixture until the outer takes on a little charred appearance. Serve immediately with the Three Mushroom Rice.

(You can also serve fresh or tinned asparagus or small florets of cooked broccoli with it)

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GarethM Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 19 March 2010 Location: Newcastle Status: Offline Points: 83	Post Options Post Reply Quote GarethM Report Post Thanks(0) Quote Reply Topic: Teriyaki Chicken Thighs Posted: 27 May 2011 at 07:41
	Serves 4 (1/2 syn per portion on Extra Easy) 8 Skinned and boned chicken thighs 1 tbsp Mirin (or sweet sherry) 1 Tbsp Soy Sauce ½ tsp sweetener Low-calorie spray oil such as 'fry light' or 'pam' Trim all fat from chicken. Mix all ingredients together in a good sized bowl (not the spray oil). Marinate the chicken for at least two hours. Spray a warmed frying pan with the spray oil and fry the chicken slowly. Keep basting the chicken with the remains of the mixture until the outer takes on a little charred appearance. Serve immediately with the Three Mushroom Rice. (You can also serve fresh or tinned asparagus or small florets of cooked broccoli with it)
	Gareth

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 27 May 2011 at 08:44
	nice and easy! i am assuming that grilling (or broiling) over charcoal or gas would work just as well? will give this a try ~
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GarethM Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 19 March 2010 Location: Newcastle Status: Offline Points: 83	Post Options Post Reply Quote GarethM Report Post Thanks(0) Quote Reply Posted: 27 May 2011 at 08:47
	It would, but you do get a better "gloop" if you baste with the concentrated juices from the bottom of the pan as well.
	Gareth

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 27 May 2011 at 08:48
	understood, gareth - i actually had a similar experience this week with another chicken dish using different flavours, and the concentrated "gloop" in the pan is a perfect description ~ very nice stuff when basted on the chicken!
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barry Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34	Post Options Post Reply Quote barry Report Post Thanks(0) Quote Reply Posted: 26 June 2011 at 16:11
	nice... i do something similiar using more less mentioned plus hoi sin... gotta love it Just made a post on pepsi chicken.. you guys ever tried it... really works
	barry