This hearty Japanese stew is great served on brown rice.
Marinate the chicken in the teriyaki sauce for 2 hours. Drain chicken, save the teriyaki. I
N a large skillet or pot on high heat, coat lightly with oil and sear the marinated chicken until brown, set aside. In same pot, coat with oil and sweat the ginger and onions until soft and deglaze with wine, then reduce by 75%. Add the potatoes, celery, chile flake and deglaze with wine. Reduce completely, add back the chicken, cream and water to cover. ring to a simmer and reduce by 25%. Then taste for seasoning. You can add more teriyaki from the marination, but make sure to bring to a boil and cook through.
Serve on brown rice.
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