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Japanese Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Japanese Chicken Sauté 2

Japanese Chicken Sauté 2 brings the comforting flavors of a Japanese home to your table. This dish is prepared with chicken thighs, onions, and peppers, seasoned with a generous hand of salt and black pepper. The oil is used liberally, ensuring each bite is rich and satisfying.

This sauté is a staple at Japanese home tables, where it's cooked with care and shared among family and friends. The simplicity of its ingredients allows the natural flavors to shine, offering a taste that's both familiar and heartwarming.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels to remove excess moisture, which helps achieve a better sear. Season the chicken generously with fine sea salt and freshly ground black pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the skillet, ensuring they are not crowded, and cook until the skin is golden brown and crispy, about 5 to 7 minutes. Flip the chicken and brown the other side until it has a nice color and the juices run clear when pierced.
  2. While the chicken is browning, slice 1 onion and 2 peppers into thin strips. Once the chicken is browned on both sides, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers. Stir them in the remaining oil and chicken drippings, cooking over medium heat until the onions are translucent and the peppers are tender, about 5 minutes. This step builds flavor by allowing the vegetables to absorb the chicken's savory juices.
  3. Return the chicken thighs to the skillet, nestling them among the vegetables. If there is any accumulated juice on the plate, pour it back into the skillet. Allow the chicken and vegetables to cook together for another 5 minutes, ensuring the chicken is fully cooked through and the flavors meld together.
  4. If there is excess liquid in the skillet, increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens slightly and coats the back of a spoon. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. This reduction intensifies the flavors and creates a more cohesive dish.
  5. Once the sauce has reached the desired consistency, remove the skillet from the heat. Transfer the chicken and vegetables to a serving platter, ensuring they are evenly distributed. Garnish with freshly chopped herbs of your choice, such as parsley or cilantro, to add a fresh, vibrant note. Serve the dish family-style, allowing everyone to share and enjoy the flavors together.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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