Teriyaki Chicken (chicken) Recipe

Ingredients

• Chicken breast - 200 grams
• Lime juice - 1 tbsp
• Salt to taste
• Margarine - 3 tbsp
• Onion, sliced ​​lengthwise - 1/2 grain
• Garlic, crushed then finely chopped - 1 clove
• Salt - 1/4 tsp
• Sauce Ingredients:
• Teriyaki sauce - 3 tbsp
• Sweet soy sauce - 2 tbsp
• Soy sauce - 1 tbsp
• Palm sugar - 1 tbsp
• Pepper powder - 1/2 tsp
• Ginger water, from a piece of grated ginger and squeezed - 1 tsp
• Water - 50 ml
• See Mother's Recipe Version

Plans

• Coat the chicken with lime juice and a pinch of salt. Place in the refrigerator and let sit for 15 minutes. Set aside.
• Combine all sauce ingredients in a bowl and stir until evenly distributed.
• Heat 2 tbsp margarine in a non-stick flat pan. Cook the chicken fillet and back and forth until both sides turn brown. Lift and Set aside.
• Heat 1 tbsp margarine. Add the onion and garlic, saute until fragrant.
• Add the sauce and salt. Stir until the sauce boils.
• Add the chicken and cook until all the spices are absorbed and the sauce thickens. Remove and slice the chicken according to taste.
• Serve the chicken with white rice and boiled broccoli (to taste).
• 1. When cooking chicken, use low heat so that the chicken does not burn quickly and can be cooked perfectly to the inside.

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