Sautéed Chicken with Strawberry Sauce
The vivid strawberry sauce catches your eye. Use the onion for a beautiful presentation.
Photographed by Shin Ebisu
Calorie count is per serving
Ingredients (Serves 2)
- 1 chicken thigh
- 6 snap peas
- 2 sweet onions
- 1 1/3 tbsp soy sauce
- 1 1/3 tbsp mirin
- 300 g strawberries (coarsely chopped)
- 1/3 tsp salt
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
Cut the chicken thigh in half. Remove the stems and fibers along the length of the snap peas, and boil them until not quite fully cooked.
Cut off the top and bottom ends of the onions and cut each in half across its equator. Preheat a non-stick frying pan with 1 tbsp of vegetable oil and fry the onion until all cut surfaces are browned, then add the [onion seasonings] and coat.
Make the strawberry sauce: Combine the ingredients for [A] in a non-stick frying pan, then heat over high heat. When it cooks down and thickens, add the soy sauce and stir in.
The only seasonings used for the strawberry sauce are salt and just enough soy sauce to add some fragrant flavor, which brings out the tartness in the strawberries. A strawberry sauce that isn't especially sweet can be refreshing and surprisingly delicious.
Oil a separate non-stick frying pan with 1 tbsp of vegetable oil and preheat, then add the chicken, skin side down, and fry. When the skin begins to brown, turn over and continue frying until browned.
Cut the chicken into slices 1.5 cm thick and serve with snap peas split in half along their lengths and the cooked onion, with the strawberry sauce poured over top.