Easy recipe for "Teriyaki Chicken Sweet Potato Mushroom Teriyaki!"
A simple recipe for "Teriyaki Chicken Sweet Potato Mushroom Teriyaki" with a sweet and spicy flavor that will keep your chopsticks going. It is a dish that is both hearty and satisfying.
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Material
( For 2 persons )
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chicken leg meat |
200g (7.05oz) |
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sweet potato (Ipomoea batatas) |
1 medium size |
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brown beech mushroom (Hypsizygus marmoreus) |
1 bag |
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hen-of-the-woods (species of polypore mushroom, Grifola frondosa) |
1 bag |
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soy sauce |
4 teaspoons |
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mirin |
1 tablespoon |
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black sesame (seeds) |
1 teaspoon |
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salad oil |
2 teaspoons |
Here is a simple recipe for "Teriyaki Chicken Sweet Potato Mushrooms". The sweet and spicy flavor of this side dish will keep your chopsticks going.
Teriyaki Chicken with Sweet Potato and Mushrooms
Ingredients
200 g chicken thigh meat
1 medium size sweet potato
1 bag of shimeji mushrooms
1 bag maitake mushrooms
4 teaspoons soy sauce
1 tablespoon mirin (sweet cooking sake)
1 teaspoon black sesame seeds
2 teaspoons salad oil
Directions
Peel sweet potatoes and cut into bite-sized pieces. Put in a heatproof container, cover with plastic wrap, and microwave at 500W for 3 minutes. When the sweet potatoes are soft enough to be easily pierced with chopsticks, they are ready to be used.
Remove any stones from maitake and buna shimeji mushrooms and break them into pieces.
Cut chicken thighs into bite-sized pieces. Heat oil in a frying pan and cook the chicken over medium heat for about 3 minutes.
Turn the chicken over, add the shimeji mushrooms and maitake mushrooms, and saute for 2 minutes.
When the chicken is cooked through and the mushrooms are soft, add the sweet potatoes, soy sauce, mirin, and black sesame seeds.
How does Teriyaki Chicken Sweet Potato Mushroom Teriyaki taste?
The richness of the chicken matches the deep flavor of the mushrooms. The sweetness of the sweet potatoes added to the soy sauce gives the dish a delicious taste that lingers in the mouth. The fragrant black sesame seeds add a nice accent.
The chicken and sweet potatoes make this dish hearty and satisfying. It tastes good even when cold, so it is recommended for leftovers or as a side dish for lunch.