Teriyaki Mushroom & Chicken


Cooking Time

20 mins




For 2 portion(s)

Shimeji Mushroom 1/2 pack
Bunapi Mushroom 1/2 pack
Chicken (thigh, deboned) 200g
Garlic (minced) 1 clove
Cooking oil 1 tbsp
KIKKOMAN Teriyaki Thick 2 tbsps
Spring onion 1 tbsp

1. Cut the chicken into bite sized pieces. In a frying pan, heat up the cooking oil and cook the minced garlic until fragrant.
2. Add in the chicken and stir fry until almost fully cooked. Place the Shimeji and Bunapi mushrooms into the pan. Stir fry until softened.
3. Season with Kikkoman Teriyaki Thick, and mix thoroughly.
4. Garnish with chopped spring onion and serve.

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