Steps to Make Homemade Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Make Homemade Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce using 8 ingredients and 8 steps. Here is how you can achieve it.

I added peanuts because they help prevent anemia, rejuvenate blood flow, and lower cholesterol. This sauce can be used with chicken or fish. This has been a standard all-purpose sauce in our home for more than 10 years.

Since chicken thighs have a lot of grease, you don't need to use oil in the frying pan if you have a Teflon type non-stick pan. This will help the surfaces become nice and crispy.

At the end, you can adjust the flavors until it becomes the taste you want. For about 2 servings. Recipe by soyumina

Ingredients and spices that need to be Prepare to make Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce:

1. 1 thigh Chicken thigh
2. 10 grams Peanuts (or cashews, walnuts, etc.)
3. 1/2 tbsp ■Butter
4. 1/2 tbsp ■Soy sauce
5. 1/2 tbsp ■Mirin
6. 1 clove ■Garlic (minced)
7. 1 dash Salt
8. 1 tbsp Sake

Instructions to make Chicken Thigh Sauté with Nuts, Garlic, Butter, & Soy Sauce

1. I used one 260 g chicken thigh. Cut into bite-sized pieces and lightly season with salt. Let it sit for 10-15 minutes to allows the salt to blend in.
2. Place the nuts in a plastic baggie and use a rolling pin to crush them. You could also use a mortar and pestle and grind them into whatever size you want.
3. Mince the ■ garlic.
4. Place the chicken with the skin side down in a non-oiled Teflon frying pan. Cook on medium-high heat until crisply browned.
5. Lower the heat to medium-low, cover with a lid, and slowly cook for 3-5 minutes. Remove the lid and flip over the chicken. Sprinkle in 1 tablespoon of sake and cook for another 2-3 minutes.
6. Once the chicken has been cooked through, flip it over and cook the skin side one more time on high heat to really make it crispy (about 1-2 minutes). Remove the chicken and place on a plate.
7. Add the ■ garlic, butter, soy sauce, mirin, and crushed nuts to the frying pan from Step 6. Stir everything together.
8. Turn the heat to medium-low and cook until bubbly. Return the chicken to pan and lightly mix everything together to finish.

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