Directions:
- Trim excess fat from thigh. Marinate in the mirin, soy sauce and sugar for 30 minutes.
- Drain, reserving the marinade and pat dry.
- Cook the chicken in the oil, skin side down. Brown and then cook the other side.
- Add 3 tablespoons water to the reserved marinade and pour over the chicken. Cover and simmer until cooked through.
- Remove the cover, raise the heat and reduce the sauce to a glaze.
- Blanch the asparagus in salted water.
- Toss the chicken and asparagus in the glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.99 Kcal (431 kJ) | ||
| Calories from fat | 61.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Sodium | 1006.33mg | 42% | |
| Potassium | 119.01mg | 3% | |
| Total Carbs | 5.18g | 2% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.2mg | 6% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 125.45 Kcal (525 kJ) | ||
| Calories from fat | 74.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 10% | |
|---|---|---|---|
| Sodium | 1225.74mg | 42% | |
| Potassium | 144.96mg | 3% | |
| Total Carbs | 6.31g | 2% | |
| Sugars | 4.4g | 14% | |
| Dietary Fiber | 1.19g | 4% | |
| Protein | 3.39g | 6% | |
| Vitamin C | 2.9mg | 4% | |
| Iron | 1.4mg | 6% | |
| Calcium | 16.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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