Teriyaki Chicken and Shiitake Mushrooms
Stir-fried Teriyaki Chicken and Shiitake Mushrooms, great with hot steamed rice or noodles!
Ingredients
- 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
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
Preparation
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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