Authentic home cooking from Japan, with US measurements. 
Teriyaki Chicken and Shimeji Mushroom Stir-Fry with Black Pepper
A quick stir-fry made with homemade teriyaki sauce, featuring a kick of black pepper.
Recipe background:
I use my homemade teriyaki sauce to make all kinds of stir-fried dishes.
Teriyaki Chicken and Shimeji Mushroom Stir-Fry with Black Pepper
A quick stir-fry made with homemade teriyaki sauce, featuring a kick of black pepper.
Recipe background:
I use my homemade teriyaki sauce to make all kinds of stir-fried dishes.
Open in Cookpad AppSteps
- 1
Cut the chicken into bite-sized pieces. Slice the green onions into 1 1/4-inch pieces. Trim the base off the shimeji mushrooms and separate them into small clusters.
- 2
Heat the sesame oil in a skillet over medium heat. Add the chicken and stir-fry until browned. Add the shimeji mushrooms and the firmer white parts of the green onions, and continue to stir-fry.
- 3
When the mushrooms have softened, add the teriyaki sauce and coarsely ground black pepper. Stir-fry for 1 minute, then remove from heat.
- 4
Add the remaining green onion tops and toss to combine. The residual heat will cook the green onions.
- 5
You can also use this teriyaki sauce for teriyaki chicken or pork ginger stir-fry. For more, see Recipe ID: 19023987
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