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Chicken strips with teriyaki sauce

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Ingredients for 4 servings:

  • 800 g chicken, shredded
  • 5 tbsp sauce (teriyaki sauce)
  • 250 ml milk
  • 1 tbsp sauce thickener, light
  • 1 tsp, heaped spice mix (Chinese spice from Ubema or just lemongrass powder)
  • 3 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sear the chicken strips in a pan with oil, deglaze with the teriyaki sauce, and simmer. Then use the milk to remove any sediment and thicken slightly with the sauce thickener. Finally, briefly stir the Chinese spice or lemongrass powder into the sauce. Serve with long-grain or basmati rice for a filling side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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