Easy Chicken Teriyaki

Easy Chicken Teriyaki

Tender chicken in a sweet sauce that goes great with rice.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7 oz) piece

a dash

a dash



1 tsp


2 tsp


  1. Cut tendons from chicken, cut into large bite size pieces. Lightly salt and pepper.
  2. 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.
  3. Break mushrooms apart, and add along with green 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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