Chicken Teriyaki

Name: Chicken Teriyaki
Yield: 1
Ingredients: 200.0g Chicken fillet (breast or thigh); 15.0ml Oil (canola, soya, corn or peanut); 0.0g Salt & Pepper; 30.0ml Knorr Professional Teriyaki Sauce (6x950ml); 3.0g Spring onions or leeks, finely sliced; 0.0g Toasted sesame seeds (pinch)

Designed for professional chefs, check out this Chicken Teriyaki recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Teriyaki Sauce.

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Chicken Teriyaki:

Chicken fillet (breast or thigh) 200.0 g
Oil (canola, soya, corn or peanut) 15.0 ml
Salt & Pepper
Knorr Professional Teriyaki Sauce (6x950ml) 30.0 ml
Knorr Professional Teriyaki Sauce (6x950ml)

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Plastic Jar 54.60 AED

6 x 950ml 136.50 AED

Product added to cart: Knorr Professional Teriyaki Sauce (6x950ml)

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Product not available.

*Indicative price (ex VAT)

Garnish:

Spring onions or leeks, finely sliced 3.0 g
Toasted sesame seeds (pinch)

Chicken Dishes

Western Cuisine

Main Courses

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Preparation

Chicken Teriyaki:
- Drizzle the protein with oil.
- Season both sides with salt and pepper.
- Grill the protein until it is fully cooked.
- Take them off the grill. Immediately gently brush the fillet withKnorr Professional Teriyaki Sauce.
- Place the fillet on a serving plate. Drizzle any remaining teriyaki sauce.
Garnish:
- Sprinkle with spring onions and sesame seeds.
Chef’s Tip:
- 30ml of sauce for 200g of protein serves 1.