3-Step Teriyaki Chicken
Now, you can prepare one of the most popular Japanese dish at the comfort of your own kitchen! Skip the take-away and make this delicious dish your next dinner option!
Good to Know
The vitamin B6 in chicken plays an important role in preventing heart attack by lowering the levels of homocysteine that’s linked to an increased risk of heart attack.
|1 teaspoon||cooking oil|
|For the Sauce|
|2 tablespoon||MAGGI® Oyster Sauce|
|½ teaspoon||thick soy sauce|
|1 ½ tablespoon||brown sugar|
|1 teaspoon||ginger juice|
|250 g||chicken breast|
|250 g||chicken thigh, skinless and boneless|
|200 g||bok choy, blanched|
|200 g||broccoli, blanched|
|100 g||carrot, blanched|
In a small bowl, whisk together MAGGI® Oyster Sauce, water, thick soy sauce, brown sugar, vinegar and ginger juice for the sauce. Set it aside.
- Heat the oil in a frying pan. Brown the chicken on both sides over medium heat. Don’t set the heat too high otherwise the chicken will not cook through before burning.
- When the chicken is done, set it aside.
- In the same pan, pour the sauce that was whisked together earlier on. Simmer the sauce until it slightly thickens.
Finally, add in the chicken and let it cook for 2 minutes.
Plate the chicken, pour over the sauce and serve with blanched vegetables. Enjoy!