Quick Teriyaki Chicken & Shiitake Mushrooms

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   1.

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   Combine the garlic, ginger and Kikkoman teriyaki marinade, in a zip-lock bag.

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   Add the chicken, seal the bag and squish everything around to coat the chicken.

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   Place bag in the fridge for about an hour.

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   2.

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   Re-hydrate the mushrooms by putting them in a bowl, covering with some hot water and steeping them until soft.

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   Then drain them and slice them into strips.

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   This can be done right after the chicken goes into the fridge.

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   3.

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    Remove chicken from the refrigerator.

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    In a hot skillet with the vegetable oil, fry the chicken on high heat, stirring the chicken until browned on all sides.

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    Splash in an additional tablespoon of the teriyaki marinade, if you want.

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    4.

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    Add in the mushrooms and stir.

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    5.

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    Put the lid on for about a minute before serving it piping hot over steamed Japanese rice and sprinkled with the sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.