Easy teriyaki chicken recipe!

Teriyaki chicken is very taste, healthy and extremely easy to make, especially if you cheat and buy one of those teriyaki sauce bottle at the market . Don't worry, i cheat too! For those of you who want to go the extra steps and make your homemade sauce, the recipe for homemade teriyaki sauce is at the bottom of this blog. It is also very simple. (I'm just too lazy sometimes). Here's what it look like:

Are you ready?

What you need

- 1 small box (8oz.) of mushrooms, feel free to use more if you like mushrooms, clean, quartered

- snow peas, as much as you like, wash, trim the ends

- 1 large chicken breast or thighs, cut in small pieces, about 2"

- Teriyaki sauce (homemade or store bought)

- Some salt, black pepper, garlic powder

 What to do:

 Seasoned chicken with pinch of salt, black pepper and garlic powder

Place chicken in a pan, in high heat and browned chicken on both side. Make sure chicken is cooked thoroughly. If you use chicken breast, make sure to add a little bit of cooking oil before add in the chicken.

Once chicken is browned on both side, remove from pan

In the same pan, in medium heat, add garlic, sautee till slight brown, add mushrooms, covered

Cook mushrooms until almost soft, about 5 minutes, then add in snow peas, cook till desire softness

 Add in the chicken and pour in the sauce, stir. The amount of sauce is up to you. However, make sure to coat everything in the pan with sauce. And don't forget to taste your food.

There you have it. Isn't it look beautiful?

You can serve this over rice or with pasta.

Teriyaki Sauce recipe
(courtesy of Setsuko Yoshizuka)

What you need:

• 1/2 cup soy sauce
• 1/2 cup mirin (sweet rice wine)
  *(soy sauce : mirin = 1:1)
• 2 Tbsp sugar



This is what Mirin bottle look like. You can usually buy this at the Asian or Japanese Market.

 What to do:
Combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture. Store the sauce in a clean bottle in the refrigerator. 

*If you don't have mirin, you can substitute sake and sugar for mirin. The ratio of sake to sugar is 3 to 1. Adjust the amount of sugar, depending on your preference.