Honey Teriyaki Chicken
A combination of chicken and potato characterizes this delicious dish thanks to the umami synergistic effect.
Salt and pepper
Prepare sauce and set aside.
Cut chicken thigh into small cubes and sprinkle them with salt and pepper. Peel potatoes and cut them into small cubes.
Heat olive oil in a frying pan and place potatoes and chicken in pan with skin side down. Cook them, pressing on the chicken from time to time.
When the skin turns golden brown, turn chicken and potatoes over and brown the other side.
Turn them over again and cover. Let it cook for about five minutes and then remove contents from the pan.
Wipe the remaining oil in the pan. Pour the sauce into the pan and add the chicken and potatoes until they are evenly coated.
Recipe courtesy of
Umami Information Center
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