On the wild frontier of Mira, even the most brilliant minds need a way to unwind. For Lin Lee Koo, the engineering prodigy of BLADE, cooking is more than a hobby—it’s a creative outlet and a comforting ritual amidst the chaos of survival. Known throughout the BLADE Barracks for her culinary talent, Lin has a growing repertoire of dishes, many of which feature chicken as a versatile and hearty staple.
One such favorite is her Chicken Sauté—succulent, golden-brown chicken glazed in a rich, glossy sauce that strikes a perfect balance between sweet and savory. Inspired by teriyaki but with a distinctly honey-forward twist, this dish brings together the warm familiarity of Earth cuisine with just a hint of Mira’s adventurous spirit.
To bring Lin’s recipe to life, we dredge boneless chicken thighs in flour and pan-fry them until crisp and golden. Then they’re simmered in a glaze made from honey, soy sauce, sake, and lemon juice—the flour helping the sauce cling and thicken to a beautiful sheen. Served alongside crispy fried potatoes and a fresh, simple salad, it’s a quick, satisfying meal perfect for a BLADE soldier returning from a mission—or for anyone craving a comforting taste of home on a distant world.
Ingredients
4 boneless chicken thighs
½ cup all purpose flour
¼ cup honey
2 tbsp soy sauce
½ tbsp sake
½ tbsp lemon juice
1 lb baby Yukon gold potatoes, sliced
5 oz mixed salad greens
4 oz cherry tomatoes, sliced
1 lemon, sliced in rounds
Salt and pepper
Olive oil
4 boneless chicken thighs
½ cup all purpose flour
¼ cup honey
2 tbsp soy sauce
½ tbsp sake
½ tbsp lemon juice
1 lb baby Yukon gold potatoes, sliced
5 oz mixed salad greens
4 oz cherry tomatoes, sliced
1 lemon, sliced in rounds
Salt and pepper
Olive oil
Salad Dressing
4 tbsp olive oil
3 tbsp lemon juice
½ tbsp honey
1 tsp Dijon mustard
Salt and black pepper
4 tbsp olive oil
3 tbsp lemon juice
½ tbsp honey
1 tsp Dijon mustard
Salt and black pepper
Begin by creating the honey glaze for the chicken. Add the honey, soy sauce, sake, and lemon juice to a bowl and whisk together to fully blend.
Next whisk the olive oil, lemon, honey, and dijon mustard together in a bowl until fully blended. Set the dressing aside for now.
Slice the baby potatoes into ¼-inch rounds. Heat a shallow layer of olive oil in a skillet over medium heat. Fry the potatoes in batches until golden brown and crisp, about 3 to 4 minutes per side. Season with salt and pepper. Set aside on a paper towel–lined plate.
Pat the chicken thighs dry and season both sides with salt and pepper. Add the flour to a small bowl and dredge the chicken thighs in the flour, coating both sides well. Shake off any excess flour.
In a skillet over medium heat, add a bit of olive oil and sear the chicken thighs until golden brown, about 5 to 6 minutes. Flip the chicken and sear in the opposite side until golden brown and cooked through, about 5 to 6 minutes more.
Reduce the heat to medium-low and add the glaze to the pan with the chicken. Spoon the glaze on top of each piece of chicken to ensure they are fully coated. Allow the chicken to sauté in the sauce as it thickens, which should take about 2-3 minutes. Continue spooning the sauce over the top of the chicken thighs occasionally as it thickens. Once the sauce has thickened and the chicken thighs are glazed, remove the pan from the heat.
Lastly, add the salad greens to a large bowl, pour the dressing over the greens and season with salt and black pepper. Use tongs to toss the salad, coating the salad well in the dressing
To serve, place a glazed chicken thigh on a plate and top with a lemon slice. Serve a row of sliced potatoes and a row of sliced cherry tomatoes behind the chicken with a with a small pile of the mixed greens beside them. Enjoy!