Quick Teriyaki Chicken & Shiitake Mushrooms

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cloves Garlic, Minced
• 2 slices Ginger, Minced (quarter-sized Slices)
• 44.4 milliliters Kikkoman Teriyaki Marinade
• 200 grams Deboned And Diced Chicken Thigh
• 2 Dried Shiitake Mushrooms
• 9.9 milliliters Vegetable Oil
• 0.3 milliliters Toasted Sesame Seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cover the dried shiitake mushrooms with boiling water and soak for 30 minutes until soft. Drain, squeeze out the excess water, discard the stems, and slice the caps.

2. Meanwhile, put the diced chicken thigh in a bowl with the minced garlic, minced ginger and teriyaki marinade. Stir to coat, cover, and refrigerate for 30 to 35 minutes.

3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

4. Add the chicken and its marinade to the skillet. Cook for 5 minutes, stirring often, until the chicken reaches 165°F (74°C) in the thickest part.

5. Add the sliced shiitake mushrooms and cook for 4 minutes, stirring, until the edges are browned.

6. Stir everything together and simmer for 1 minute until the pan juices look glossy.

7. Sprinkle the toasted sesame seeds over the chicken and mushrooms and serve hot.