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Japanese Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Japanese Chicken Sauté

Japanese Chicken Sauté is a beloved staple in home kitchens across Japan, where it graces the table as a comforting weeknight meal. This version captures the essence of Japanese home cooking, where ingredients are prepared with an intuitive touch rather than strict measurements. It's a dish that reflects the practical, no-fuss approach of family cooks who prioritize taste and satisfaction.

The sautéed chicken thighs, paired with onions and peppers, offer a succulent bite, enriched by a generous hand with oil and a pinch of fine sea salt and black pepper. The result is a satisfying dish with juicy, tender chicken and aromatic vegetables, perfect for sharing and savoring around the family table.

Ingredients

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

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. This will help achieve a nice, golden brown crust. Season the chicken generously with fine sea salt and black pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken thighs in the skillet, skin-side down if applicable, and cook until the skin is golden brown and crisp, about 5-7 minutes. Turn the chicken over and brown the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
  2. While the chicken rests, peel and thinly slice 1 onion. Cut 2 peppers into thin strips, discarding the seeds and stems. In the same skillet, add the sliced onion and peppers, using the remaining oil and chicken drippings to cook them. Stir occasionally, scraping up any browned bits from the bottom of the pan, until the onion is translucent and the peppers are tender, about 5-7 minutes.
  3. Return the chicken thighs to the skillet, nestling them among the cooked vegetables. If there is any accumulated juice on the plate, pour it back into the skillet. Reduce the heat to medium and cover the skillet with a lid. Cook for an additional 10-12 minutes, or until the chicken is cooked through and the juices run clear when pierced with a knife.
  4. If there is excess liquid in the skillet, remove the lid and increase the heat slightly to allow the sauce to reduce. Stir occasionally to ensure the sauce thickens evenly. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
  5. Once the sauce has reached your desired consistency, remove the skillet from heat. If desired, finish the dish with a sprinkle of fresh herbs such as chopped parsley or green onions for added freshness. Serve the Japanese Chicken Sauté 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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