Chicken Teriyaki with Egyptian Spinach Sauce

Chicken Teriyaki with Egyptian Spinach Sauce

Perfectly glazed chicken covered in a taste bud awakening sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Salt added to water for boiling is not included in total sodium content.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


a small amount

as needed

1 tsp


1/2 Tbsp

a small amount


1 Tbsp


  1. Cut the chicken into large bite-size pieces.
  2. Gather together the Egyptian spinach leaves, boil in salt-added water, then remove into ice cold water. Wring out excess moisture, chop up finely, pour on (A) and mix in well.
  3. Pat (1) dry, lightly dust with flour.
  4. Heat the vegetable oil in a fry pan, cook (3) skin-side down over medium heat. Once golden brown, flip and repeat for the other side.
  5. Sprinkle in the sake and cover with a lid. Steam-fry over low heat until cooked through.
  6. Pour in a mixed (B), spread throughout by gently shaking the fry pan back and forth.
  7. Arrange (6) on a plate and spoon on the sauce (2).

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