Simple Chicken Teriyaki with Soft Boiled Egg

Another quick and easy recipe to try! Some people like to make their own teriyaki sauce, but to be honest, sometimes I just want to make a super quick dinner when I am tired after work. So here is the easiest way to do it, hope you guys will like it :)

Chicken Teriyaki with Soft Boiled Egg

Ingredients: 

1 lb of chicken breast 

Japanese mushroom (Optional) 

Green onion (Optional)

Kikkoman Teriiyaki Takumi Sauce 

Step 1: Wash the chicken and mushroom. Cut the chicken into small pieces.

Step 2: Heat oil in pan, stir fry the chicken at high heat. Then add the mushroom and keep stir fry until they are fully cooked. 

Step 3: The mushroom may release a lot of water, you should drain the cooked chicken and mushroom first then put them back to the pan. (You don't want any excess water to mix with sauce)

Step 4: Add the teriyaki sauce to the chicken and mushroom, let it simmer for a few minutes at low heat. 

Step 5: Once you see the sauce starts bubbling, then they are ready to be served with rice. You can also sprinkle some chopped green onions on top. 

Make a Soft Boiled Egg: 

Bring a pot of water to boil, add the egg and cook for 6 minutes. Then put the egg in ice water to let it cool. 

**It usually takes 12 minutes to fully cook an egg. So for 6 minutes, you will get an egg with gooey yolk which is delicious!