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


  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.

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