• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 350g boneless chicken
  • Ingredients A
  • 1 tsp MAGGI® Oyster Sauce
  • 1/2 tsp MAGGI® Chicken Stock Granules
  • 2 tbsps cooking oil
  • 2 tsps fresh ginger juice
  • 2 tsps sugar or to taste
  • 2 tsps cornflour
  • Ground pepper to taste
  • 3 tsps MAGGI® Seasoning
  • Japanese seaweed
  • Mashed Potatoes
  • 500g potatoes
  • 4 cloves garlic, pounded
  • 80g butter
  • 125ml NESTLÉ Full Cream UHT Milk
  • 3 tbsps grated cheese
  • Salt to taste
  • Some freshly ground pepper
  • Some chopped coriander leaves

Instructions

  1. Cut chicken into desired sizes.
  2. In a bowl combine Ingredients A and add MAGGI® Seasoning. Mix the sauce well.
  3. Marinate the chicken with sauce then place on grill.
  4. Grill over moderate heat, turning and basting with marinade until done. Transfer to a plate.
  5. Peel and dice the potatoes largely. Place in a medium sized pot with salt water and bring to boil.
  6. Cook for 15-20 minutes or until the potatoes are easily pierced with a fork. Drain and mash.
  7. Add butter, milk, garlic, cheese, salt and pepper. Finally add chopped coriander leaves.
  8. Serve grilled Teriyaki Chicken with mashed potatoes, Japanese seaweed and rice.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *