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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all the ingredients together ( except corn starch and water), and using half of the sauce, marinate the chicken for at least 1 hour in the refrigerator. (even better to marinate in the morning and cook for dinner. The longer you marinate, the more flavor, especially meat). | 2. Heat 1 tablespoon of vegetable oil in a pan, then sear chicken on both sides until brown on hight heat. Pour all of the sauce on the chicken, cover, and allow to cook over medium heat for about ten minutes. Be sure to turn chicken as it cooks. Next, mix the corn starch and water in a small bowl, then pour over the chicken as it cooks to chicken. | 3. Serve with sautéed spinach and sweet onions, or Vietnamese cucumber salad and white or brown rice. | 4. Garnish chicken with sesame seeds (roasted or raw) and chopped green onions. | 5. Serves 2 people. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
sake	2 1/2	1/2		-	-	-	-
aji mirin	3	tablespoons		-	-	-	-
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
brown sugar	1 1/2	1/2		1254.0	323.697	0.396	0.0
orange juice	1/2			55.8	12.895999999999999	0.868	0.248
orange zest	1	tablespoon		5.82	1.5	0.09	0.012
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
water	1	tablespoon		0.0	0.0	0.0	0.0

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