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Teriyaki Chicken and Shiitake Mushrooms


Stir-fried Teriyaki Chicken and Shiitake Mushrooms, great with hot steamed rice or noodles!

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Teriyaki Chicken and Shiitake Mushrooms 1 Picture


  • 200g deboned and diced chicken thigh
  • 2 dried shiitake mushrooms
  • 2 cloves garlic, minced
  • 2 thin slices ginger
  • 3 tbsp Kikkoman Teriyaki Marinade
  • 2 tsp vegetable oil
  • (optional) 1 pinch toasted sesame seeds


servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly


Step 1

Prepare the chicken and marinade with garlic, ginger and Kikkoman Teriyaki Marinade, in a zip-lock bag. Place it in the fridge for about an hour.

Step 2

Rehydrate the mushrooms in some hot water, steeping them until soft through, before slicing them into strips. This can be done right after the chicken goes into the fridge.

Step 3

In a hot skillet with vegetable oil, fry the chicken on high heat, browning the chunks along the way. Splash an additional tablespoon of the teriyaki marinade, if you want.

Step 4

Add in the mushrooms and stir.

Step 5

Put the lid on for about a minute before serving it piping hot, with steamed Japanese rice.

Don't forget to cook two servings of rice or noodles to go with this!

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