Soy Vay®

Prep

• 1.
  Thinly slice the scallions, separating the white from the green parts.
• 2.
  Peel and mince the garlic cloves.
• 3.
  Season chicken with salt and pepper.
• 4.
  Heat the oil in a heavy-bottomed saucepan over high heat.

Cook

• 1.
  Cook the chicken thighs, skin-side down until golden brown; about 5 minutes.
• 2.
  Flip over and cook another 3 minutes.
• 3.
  Remove from pan and set aside.
• 4.
  Turn heat down to medium and add the white parts of the scallions, garlic and mushrooms.
• 5.
  Sauté until mushrooms are slightly tender, about 3 minutes.
• 6.
  Add chicken thighs back into pot and pour in the chicken broth and Veri Veri Teriyaki sauce.
• 7.
  Bring to a boil, cover, and then turn heat down to low.
• 8.
  Simmer for 25 minutes.
• 9.
  Remove the lid and simmer for another 10 minutes.
• 10.
  Garnish with remaining scallion greens.
• 11.
  Serve immediately.