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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean your chicken and pat dry. | 2. combine all ingredients EXCEPT your oil in a small bowl and set aside. | 3. Warm the oil in a medium size skillet over a medium flame. | 4. When your oil is hot place your chicken in the pan and brown on both sides (approx 7-8min on each side). | 5. Once your chicken is cooked through turn your flame down to low and add your sauce, be sure to pour a good amount on each piece. | 6. Cover your pan and let simmer 2min on each side. | 7. Serve with a pot of japanese white rice and steamed veggies for a complete meal. | 8. Bon Apetite. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6			11959.2	21.4722	260.3844	1202.1714
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
scallion	4	scallions	chopped	-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.