Free Online Recipes
 |  

Sign Up login
 
 

TERIYAKO BRAISED CHICKEN THIGHS W/MUSHROOM Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     TERIYAKO BRAISED CHICKEN THIGHS W/MUSHROOM

Category   Entrees - Maindishes
Sub Category   Quick Meals

Ingredients
BONE IN SKIN ON CHICKEN THIGH OR DRUMSTICK
SALT AND PEPPER TO TASTE
OLIVE OIL
SCALLIONS WHITE PART MINCED. GREEN PART THINLY SLICED
6 GLOVES OF GARLIC PEELED
CREMINI OR SHIITAKE MUSHROOM
1/2 C CHICKEN BROTH
1/2 C SOY VAY VERI VERI TERIYAKI
 

Instructions
SEASON CHICKEN WITH SALT AND PEPPER
IN A SAUCEPAN, HEAT OIL OVER HEAT AND ADD CHICKEN. COOK UNTIL BROWNED OR 5 MINS. FLIP OVER AND COOK 3-4 MINUTES MORE. REMOVE FROM THE PAN AND SET ASIDE.
TURN HEAT DOWN TO MEDIUM AND ADD THE WHITE PART OF SCALLIONS, GARLIC CLOVES AND MUSHROOM. SAUTE UNTIL MUSHROOM ARE SOFT ABOUT 3 MIN.
ADD CHICKEN BACK INTO POT, AND POUR IN CHICKEN BROTH AND SOY VAY VERI VERI TERIYAKI SAUCE. BRING TO BOIL THEN COVER TURN HEAT DOWN TO LOW AND SIMMER FOR 25 MIN. REMOVER COVER AND SIMMER FOR ANOTHER 10 MIN. GARNISH WITH SCALLION GREENS AND SERVE.


Originally Submitted
3/19/2017





0 Out of 5 from 0 reviews

You can add this TERIYAKO BRAISED CHICKEN THIGHS W/MUSHROOM recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.