Dice the chicken thigh meat and mince the garlic.
Place in a zipper bag with 1/2 cup of teriyaki sauce.
Let it marinate for at least 1 hour.
PREP TIME
10 minutes
BARBECUE TIME
15 minutes
BARBECUE TEMP
170 °C-200 °C
COOKING METHOD
Direct
SKILL LEVEL
Medium
EQUIPMENT
Griddle Starter Set
Teriyaki chicken &
shrimp stir-fry
1kg. boneless, skinless
chicken thighs, diced
4 cloves garlic, minced
Vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
350g mushrooms, sliced
250ml teriyaki sauce
Salt & pepper to taste
Spring onions (optional)
Sesame seeds (optional
1. Preheat the griddle to 170 °C.
Allow 10-15 minutes for heating.
INGREDIENTS
FOR THE RUB
1tsp salt, 2 tsp ground
black pepper, 1 tsp garlic
salt
2. As the griddle heats, slice the peppers, mushrooms,
and onion. Add all the sliced vegetables to one side of
the griddle.
3. Add the chicken to the other side and stir both
occasionally. Season with salt and pepper to taste.
IN THE KITCHEN
4. Once the vegetables start to become tender, mix with the
chicken and top with 1/2 of the teriyaki sauce.
SERVES 6
5. Once the chicken is cooked through, remove from the
griddle. Garnish with sesame seeds, green onions, and
the remaining teriyaki sauce, if desired!
AT THE GRIDDLE
14
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