Making time: 10 minutes

Ingredients: 1 chicken thigh, 3 broccoli

Seasoning: teriyaki sauce, honey, salt, pepper, cooking wine, ginger

Method of preparation

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1. Chicken thighs to the bone, spread into a piece of intact chicken fillet, with a meat hammer or the back of the chopper to knock loose meat fibers. Then add cooking wine, a little salt, a little pepper and a few slices of ginger lightly scratched and massaged with your hands, marinate for a few moments.

Whether you're making chicken chops, pork chops, or steak, it's common practice to loosen the meat fibers to prevent the meat from shrinking during subsequent cooking, and to make the meat more flavorful.

2. Add water, a tablespoon of salt and a little oil to the pot and bring to a boil, blanch the broccoli to break its color, drain and set aside.

The usual cooking of broccoli is also recommended to blanch with boiling water to minimize residual contamination, but also to save time into the dish, adding salt and oil are to make the greens more fresh and green some, applicable to most vegetables. The saffron in this simple meal belongs to a vegetable side dish, of course, can also be replaced with any of their favorite vegetables, carrots or vegetable salad is a very good choice.

3. Heat a non-stick pan with a little oil and place the chicken breasts skin-side down in the pan and fry over low heat to create a shape and then flip the chicken breasts over, leaving both sides golden brown.

Want to eat crunchy texture on the more fried for a while, always maintain a small fire so that the chicken rows do not paste off, want to eat a little tender on the less fried for a while, but the burning time will be appropriate to extend to ensure that the chicken ripe.

4. Fry the chicken cutlets into strips, pour out the excess oil from the pan, put the chicken back into the pan, pour on the teriyaki sauce, let the chicken evenly coated with the sauce and cook for a little while, and drizzle with honey before removing from the pan and shaking the pan so that the chicken is evenly coated with the sauce.

Because the teriyaki sauce or teriyaki sauce you buy is not uniformly thick or thin, you can add boiling water to neutralize the sauce to make sure it doesn't dry out.