Ingredients:
-
For chicken
- 2 chicken thighs and 2 drum sticks, can be replaced with white meat;
- 1 tablespoon ginger juice, (1 medium piece of ginger, about 3-4 oz, (0.2-0.25 kg), peel, grate and squeeze for juice);
- 1 1/2 lb (0.75 kg) potatoes;
- 1 teaspoon safflower oil;
- 1/4 cup (60 ml) water;
- 1 teaspoon honey;
- Sea salt.
For ginger teriyaki sauce
- 1 1/2 tablespoons finely minced ginger;
- 1/2 cup teriyaki sauce (in Asian section in a supermarket);
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/2 tablespoon Liquid Aminos;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For chicken
- Clean the chicken and pat dry;
- Add ginger juice and sea salt marinate overnight;
- Cut potatoes to 1/4” (6 mm) thick slices;
- Spread 1 teaspoon of olive oil on a baking pan;
- Place potatoes on the bottom of the pan;
- Add 1/4 cup of water and place in 400˚F (200˚C) oven for 15 minutes;
- Add 1 teaspoon of safflower oil to a sauté pan;
- Brown the chicken on both sides;
- Cover and cook for 5 minutes;
- Place the chicken on top of potatoes and bake for 25 minutes;
- Roast chicken until the juices run clear when pierce by a knife;
- Brush honey on the chicken;
- Put it back to the broiler for 1-2 minutes, keep an eye on to avoid burning;
- Plate the chicken, add sauce and serve warm.
For ginger teriyaki sauce
- Use the same sauté pan, sauté vegetables of your choice;
- Take out vegetables and set aside;
- Add 1/2 tablespoon safflower oil;
- Add minced ginger and cook for 2 minutes;
- Add teriyaki sauce;
- Add well-mixed thickening sauce when teriyaki sauce comes to a boil;
- The sauce is done when it comes back to a boil.