• Miwa

CHICKEN SAUTE WITH TOMATO AND BASIL






This chicken saute recipe is my quick western cuisine inspired recipe.


You don't find any of Japanese ingredients on today's recipe, but it's tasty! haha

(Sorry if you are looking for more of Asian recipes! Promise to post more in the future!)


I'm simply mixing fresh tomato & ketchup for sauce.

This tomato sauce is extremely refreshing with a nice kick of basil.



I tend to saute chicken and enjoy with many variety of sauces and dressings.


If you are looking for more Asian twist chicken saute recipe, CLICK HERE to check my another chicken saute recipe!



Enjoy!!



<CHICKEN SAUTE WITH TOMATO AND BASIL>



<Yield> 4 servings


<Prep time> 6 mins


<Cook time> 15 mins


<Ingredients>


chicken thigh 700g /24.6oz

salt & pepper


Sauce

2 large tomato (250g) or 9 cherry tomatoes

3 ½ tbsp of tomato ketchup

fresh basil ( about 1 cup)


<Optional toppings>

fresh basil


<Directions>

1;Score the chicken thigh to have a equal thickness and to prevent from shrinking. Remove excess fat. Sprinkle generous amount of salt and pepper.





2; Add 1 tbsp of vegetable oil to the skillet. Place chicken with the skin side down,then put the heat. Cook it for 10mins with medium heat by rotating the chickens. Once the skin becomes nice and crispy, flip the chicken and cook it for another 3 mins. Transfer them onto the cutting board and let it sit for 5 mins.




3; Cut tomatoes into small dice. Mix chopped tomato, tomato and tomato ketchup. Add basil into the sauce by tearing with your hand. Slice the chicken with the skin side up and drizzle sauce over. Garnish some basil and leafy greens if you like. Ready to be enjoyed!!





<Miwa’s tips>

・Make sure to season the chicken well with salt and pepper before you cook.


・To have tender chicken, gradually cooking with medium heat is the key. Also you don't want touch chicken too much to seal the juice inside.


・ To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken on a skillet. You want to check if the skin is really crisped up before you flip the chicken. More oil comes out, more crispy it becomes.


・It will splatter when you cook chicken. To prevent that, you can partially cover the lid. Do not cover it fully, otherwise you won't achieve the crispy chicken skin.


・Rest 5mins before cutting chicken is important to keep the juice inside.


・Depending on which brand of ketchup you are using, the sweetness differs. If you think it's too sweet, you can add more tomatoes or juice of lemon into your sauce.


・I recommend ripped tomato for this sauce.


<Recommended side dish>

JAPANESE VEGAN DRESSING AND SALAD RECIPE

GARLIC RICE IN RICE COOKER


<Storage time>

Store it in a air-tight container in the fridge for 3 days.

Please store the sauce and chicken separately.



<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2020/08/03 MIWA


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