This recipe is best with
Recipe Ingredient
- 350g boneless chicken
- Ingredients A
- 1 tsp MAGGI® Oyster Sauce
- 1/2 tsp MAGGI® Chicken Stock Granules
- 2 tbsps cooking oil
- 2 tsps fresh ginger juice
- 2 tsps sugar or to taste
- 2 tsps cornflour
- Ground pepper to taste
- 3 tsps MAGGI® Seasoning
- Japanese seaweed
- Mashed Potatoes
- 500g potatoes
- 4 cloves garlic, pounded
- 80g butter
- 125ml NESTLÉ Full Cream UHT Milk
- 3 tbsps grated cheese
- Salt to taste
- Some freshly ground pepper
- Some chopped coriander leaves
Instructions
- Cut chicken into desired sizes.
- In a bowl combine Ingredients A and add MAGGI® Seasoning. Mix the sauce well.
- Marinate the chicken with sauce then place on grill.
- Grill over moderate heat, turning and basting with marinade until done. Transfer to a plate.
- Peel and dice the potatoes largely. Place in a medium sized pot with salt water and bring to boil.
- Cook for 15-20 minutes or until the potatoes are easily pierced with a fork. Drain and mash.
- Add butter, milk, garlic, cheese, salt and pepper. Finally add chopped coriander leaves.
- Serve grilled Teriyaki Chicken with mashed potatoes, Japanese seaweed and rice.
