Teriyaki-Braised Chicken Thighs

Teriyaki-Braised Chicken Thighs

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Ingredients

  • 2 scallions
  • 6 garlic cloves
  • 8 skin-on chicken thighs
  • salt and pepper, to taste
  • 1 Tbsp. vegetable oil
  • 1 package sliced cremini or shiitake mushrooms (8 oz.)
  • 1/2 cup chicken broth
  • 1/2 cup Soy Vay® Veri Veri Teriyaki® Marinade & Sauce

Prep

  • 1.
    Thinly slice the scallions, separating the white from the green parts.
  • 2.
    Peel and mince the garlic cloves.
  • 3.
    Season chicken with salt and pepper.
  • 4.
    Heat the oil in a heavy-bottomed saucepan over high heat.

Cook

  • 1.
    Cook the chicken thighs, skin-side down until golden brown; about 5 minutes.
  • 2.
    Flip over and cook another 3 minutes.
  • 3.
    Remove from pan and set aside.
  • 4.
    Turn heat down to medium and add the white parts of the scallions, garlic and mushrooms.
  • 5.
    Sauté until mushrooms are slightly tender, about 3 minutes.
  • 6.
    Add chicken thighs back into pot and pour in the chicken broth and Veri Veri Teriyaki sauce.
  • 7.
    Bring to a boil, cover, and then turn heat down to low.
  • 8.
    Simmer for 25 minutes.
  • 9.
    Remove the lid and simmer for another 10 minutes.
  • 10.
    Garnish with remaining scallion greens.
  • 11.
    Serve immediately.

Notes

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