Teriyaki Chicken thighs

Teriyaki Chicken thighs
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  • Servings : 2 people
  • Prep Time : 30 minutes
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IngredientsProductProduct Image
3 chicken thighs750G Chicken thigh Boneless - KSh 782
1 teaspoon ginger paste310 g Shan Ginger Paste - KSh 270
1/4 cup of water300 ml Keringet Mineral Water - KSh 30
4 tablespoons soy sauce623 ml Chain Kwo Dark Superior Soy Sauce - Ksh 254
4 tablespoons Worcestershire sauce150 ml Lea & Perrins Worcestershire Sauce - KSh 236
2 tablespoons of oyster sauce270 g Chain Kwo Oyster Sauce - KSh 159
2 tablespoons of sriracha sauce 435 ml Suree Thai Sriracha Sauce - Ksh 450
2 tablespoons of honey500 g Santa Maria Natural Honey - KSh 389
3 tablespoons tomato ketchup200 g Heinz Tomato Ketchup Glass - KSh 127
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Instructions

Step 1: In a large pan heat 3 tablespoons of oil and add your ginger paste and fry on low heat.
Step 2: Add your chicken thighs on top and allow to cook lihgtly for 5 minutes on each side.
Step 3: Remove your chicken thighs and add the rest of your sauces including the water, mix well.
Step 4: Return your chicken thighs and cover your pan with foil and allow your chicken thighs to cook through, on low heat.
Step 5: Uncover chicken thighs, and turn and cook further for 7 minutes.
Step 6: Serve hot.