Recipe of Quick Chicken Teriyaki

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Ultimate Chicken Teriyaki. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Teriyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Teriyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Teriyaki is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Teriyaki estimated approx 15 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Chicken Teriyaki using 11 ingredients and 3 steps. Here is how you cook it.

Teriyaki is a grilling technique in which fish or meat is basted and glazed with a mixture of sugar, soy sauce and sake. Tasty flavor is added and a glossy shine is created by grilling or sauteing.

Ingredients and spices that need to be Prepare to make Chicken Teriyaki:

1. 200 g chicken things(Cut into bite size pieces)
2. *2 tsp potato starch (or corn starch)
3. *1 tsp soy sauce
4. *2 tsp sake
5. *1/2 tsp grated ginger
6. 1 tsp vegetable oil
7. Teriyaki sauce (mixed in advance)
8. 2 Tbsp soy sauce and mirin
9. 1 1/2 tbsp sugar
10. 3 Tbsp sake
11. Shredded shiso leaves (optional)

Instructions to make to make Chicken Teriyaki

1. Put the chicken in a bowl, add the * ingredients and mix well until just combined to make the teriyaki sauce.
2. Heat the oil in a frying pan over medium heat. Sear the chicken on both sides until browned. Add the teriyaki sauce and simmer. Shake the pan from time to time and baste the chicken to glaze with the sauce.
3. Top with shredded shiso leaves to finish (optional)

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