Chicken Teriyaki

from Rigoni di Asiago, Mielbio, Savory
  • Level
  • Duration
    - min. (Preparation)
    - min. (Cooking)
  • Portions


  • 10.5 oz of chicken, cut in cubes › 1 tbsp balsamic vinegar
  • 2 tbsp of Mielbio Orange
  • 100 ml of Teriyaki sauce
  • 2 tbsp sunflower oil
  • 1 scallion, chopped


In a bowl, combine chicken, balsamic vinegar, Mielbio Orange, and Teriyaki sauce. Stir, cover with plastic wrap and refrigerate for an hour.

Heat the sunflower oil in a large pot. Cook the chicken and a few tablespoons of the marinade over high heat. Season with salt if necessary and serve with basmati rice and a few slices of scallions.