Easy Chicken Teriyaki
Tender chicken in a sweet sauce that goes great with rice.
10 minutes
260kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut tendons from chicken, cut into large bite size pieces. Lightly salt and pepper.
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Heat up cooking oil in a fry pan, cut remaining skin. When it begins to turn color, flip over and fry other side. When both sides are done, add (A), cover, and steam cook for 5 min.
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Break mushrooms apart, and add along with shishito peppers. Fry together for about 2 min. Make sure to mix well. To finish add ginger juice.
Cooking Basics
Chicken thigh meat - removing sinew
Thigh meat sinew is tough and should be removed beforehand. Make a shallow 1 to 2 cm (0.4 to 0.8 in.) wide cut at a right angle into the sinew. Remove the sinew first when preparing bite-sized pieces.
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