Chicken Teriyaki:

  • Chicken fillet (breast or thigh) 200.0 g
  • Oil (canola, soya, corn or peanut) 15.0 ml
  • Salt & Pepper


  • Spring onions or leeks, finely sliced 3.0 g
  • Toasted sesame seeds (pinch)
  1. 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 with Knorr Professional Teriyaki Sauce.
    • Place the fillet on a serving plate. Drizzle any remaining teriyaki sauce.
  2. Garnish:

    • Sprinkle with spring onions and sesame seeds.
  3. Chef’s Tip:

    • 30ml of sauce for 200g of protein serves 1.