Recipe of Super Quick Homemade Teriyaki Chicken Tenders and Potato
Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning Teriyaki Chicken Tenders and Potato. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Teriyaki Chicken Tenders and Potato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Teriyaki Chicken Tenders and Potato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Teriyaki Chicken Tenders and Potato is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Teriyaki Chicken Tenders and Potato using 10 ingredients and 7 steps. Here is how you can achieve that.
I wanted to cook with chicken tenders and potatoes to make a dish that'll work as a drinking appetizer and in my bento.
By using brown sugar, the flavor will be deeper and more mellow.
Cook the potatoes at Step 1 until a skewer goes through them easily. Recipe by uzukaji
Ingredients and spices that need to be Get to make Teriyaki Chicken Tenders and Potato:
- 8 Chicken tenders
- 3 Potatoes (medium)
- 4 tbsp Katakuriko
- 1 tsp ● Soy sauce
- 1 tbsp ●Sugar
- 3 tbsp ○ Soy sauce
- 1 tbsp ○ Brown or muscovado sugar
- 2 tbsp ○ Mirin
- 2 tbsp ○ Sake
- 5 grams Butter
Steps to make Teriyaki Chicken Tenders and Potato
- Cut the potatoes into bite-sized, put in a heatproof container and cover with plastic wrap. Microwave for about 7 minutes.
- Remove the sinew from the chicken tenders and cut into bite sized pieces. Put the chicken into a plastic bag and add the ● ingredients. Marinate in the refrigerator for about 5 minutes.
- Transfer the chicken to a shallow container and pat dry any moisture with paper towels. Coat the chicken with katakuriko. In a separate small bowl, combine the ○ ingredients.
- Pour 3 tablespoons of vegetable oil in a heated frying pan, add the chicken from Step 3, and fry.
- When one side has browned, turn the pieces over, cover with a lid on and steam-fry for a minute until cooked through. Remove the lid and cook until browned.
- Put the potatoes into the pan and stir-fry. Don't mix too much.
- Add the butter, and when it has melted, add the ○ sauce. Stir fry until there's no moisture left in the pan and it's done!
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