Teriyaki chicken

Ingredients for 4 servings:

• 6 chicken legs
• 250 ml teriyaki sauce
• 2 tbsp sweet rice wine
• 2 tbsp sugar
• 2 tbsp peanut oil, preferably
• 1 bunch of spring onions
• 1 carrot(s)
• 1 pack of sugar snap peas
• n. B. Sprouts of your choice, e.g. bamboo or similar.

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 25 minutes

Split the chicken thighs at the joint, wash and pat dry, and marinate for 2-3 hours in 100 ml teriyaki sauce. Cut the spring onions and snow peas into diagonal sections, and the carrot into thin strips. Combine the remaining teriyaki sauce, sugar, and rice wine in a saucepan and heat gently, stirring until the sugar has dissolved. Bring to a boil, then simmer the sauce on low heat for a further 3 minutes. Heat the oil in a large, high-sided frying pan (or roasting tin) and brown the dry chicken pieces in batches until dark on all sides. Remove the meat from the pan. Brown the carrot, snow peas, spring onions, and any other vegetables one after the other, then remove from the pan. Return the chicken pieces to the pan. Pour the sauce over the chicken and simmer for about 30 minutes, until the meat is tender. 5 minutes before the end of the cooking time, add the vegetables back in and heat through. Serve with rice (e.g. fragrant rice).