Teriyaki Chicken & Shiitake Mushrooms


[This post contains product placement]
Stir-fry and Chinese food is practically synonymous to much of the world. With soy sauce getting more and more popular in kitchens across the globe, there’s no reason not to have more than a couple of good stir-fry recipes in one’s repertoire. Apart from the Chinese stir-fry, it’s worth knowing that the Japanese do it too – they call it Teppanyaki. Teppan, which means ‘iron plate’, and yaki meaning ‘grilling, broiling, or pan-frying’. Traditionally, there is a distinction between the Chinese and Japanese ways of doing this, but in concept, they’re very much alike.
Earlier this week, the lovely folks at Kikkoman sent us few bottles of their product range for our sampling (read more here!), among which was a bottle of their Teriyaki Marinade. We understand that although Teriyaki is properly done through the patient process of basting and grilling, we improvised and used the marinade in a quick stir-fry. We apologise; we were hungry. One thing we did right however, was letting the meat marinade in the fridge for an hour before cooking. This gave sufficient time for the lovely trademark teriyaki flavour to penetrate the meat chunks. Meat-lovers would agree, meat and marinade should be together forever.

Teriyaki Chicken & Shiitake Mushrooms
Serves 2
  • 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
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.
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.
teriyaki4 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.
teriyaki3 4. Add in the mushrooms and stir.
5. Put the lid on for about a minute before serving it piping hot, with steamed Japanese rice.

If stir-frying chicken with teriyaki marinade was already this delicious, we’re definitely gonna do the proper grilling method next time! What are you waiting for? Go out and get that marinade sauce already!
And don’t forget to save our printable recipe card, made just for you!
x, K
teriyakichicken card

2 responses to “Teriyaki Chicken & Shiitake Mushrooms

  1. Pingback: Review: KIKKOMAN | Whisk & Knife·

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