Chicken Teriyaki

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

INGREDIENTS

  • 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

PREPARATION

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.

TOP

This site uses cookies to improve users' browsing experience and to collect information on the use of the site. We use both technical cookies and third-party cookies to collect statistical data and to allow the use of multimedia content.
If you want to learn more, or change the settings on cookies (up to and including possible installation), click here.
By continuing to browse, you consent to the use of cookies.