Teriyaki Chicken With Ginger Mashed Potatoes - cooking recipe

Ingredients

6 None boneless skinless chicken thighs, halved crosswise
2 tbsp soy sauce
2 tbsp mirin
1 tbsp brown sugar
1 3/4 lbs potatoes, peeled and chopped
3 tbsp butter, chopped
1/4 cup warm milk
1 piece (1 inch) fresh ginger, peeled and grated
3 None green onions, thinly sliced
None None Cooked green beans, to serve

Preparation

Place the chicken, soy sauce, mirin and sugar in a medium bowl and toss to coat. Cover with plastic wrap and refrigerate for 15 mins (longer if time permits).
Drain the chicken from the marinade and reserve the marinade. Heat a large skillet on medium-high heat. Add the chicken and cook for 4 mins. Turn and add the reserved marinade, then cook for 5-7 mins more or until the chicken is cooked through. Slice thickly.
Meanwhile, place the potato in a large saucepan and cover with cold water. Bring to a boil. Boil for 10-12 mins or until tender.
Drain and return to the pan. Add the butter, milk and ginger. Mash until smooth. Stir in 2/3 of the onion. Season.
Spoon the mash onto plates. Top with the chicken. Drizzle with the pan juices, then sprinkle with the remaining onion. Serve with steamed beans.