Comments on: Chicken a la teriyaki

By: thecluelesscook

thecluelesscook — Thu, 29 Jul 2010 06:23:43 +0000

sounds easy. will try this for my year old’s baon/ thanks

By: Julius S

Julius S — Wed, 03 Mar 2010 19:24:48 +0000

I have the bad habit of preparing my lunch/baon at 5:50 AM when me and my kids have to be out of the house and on the road by 6:50 AM. That’s just an hour of food preparation not to mention i have to make take-out breakfast too.

Anywho, I made this Chicken a la teriyaki one weekday. Assuming I had a defrosted chicken thigh, I can prepare it in 30 – 40 minutes.
Its a nice break from the dry baked chicken + rice + catchup baon I always have.

Thanks Connie.

By: Connie

Connie — Sun, 25 Oct 2009 05:43:45 +0000

Click any of the “chicken teriyaki” links in the entry.

By: Jacque

Jacque — Sun, 25 Oct 2009 05:01:00 +0000

Hi ms. connie, just wondering how much sake and mirin should i add to the recipe?
Thanks.

By: u8mypinkcookies

u8mypinkcookies — Sat, 20 Jun 2009 06:18:31 +0000

your kid’s so lucky! always has yummy baon