Hen Teriyaki


  • 1 tbsp. vegetable oil
  • four items rooster, trimmed, pores and skin pierced with a fork
  • ½ cup Teriyaki Sauce


  1. Warmth oil in a big skillet over excessive warmth. Add rooster, pores and skin facet down. Scale back warmth to medium; fry till pores and skin is nicely browned, transferring rooster to forestall sticking. Flip and fry, lined, for 10 minutes extra; take away and put aside.
  2. Add teriyaki sauce to juices in skillet. Carry to a boil, stirring continually, over medium warmth; proceed cooking till sauce thickens barely and takes on a luster, about 1 minute.
  3. Return rooster to skillet; increase warmth. Proceed cooking, turning rooster a number of instances to coat with sauce. When sauce is sort of utterly decreased, take away from warmth and serve.


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