Teriyaki Chicken Fillet
Ingredients:
- 1/4 kg chicken fillet
- 5 shallots
- 2 cloves garlic
- 1 onion
- 1 candlenut
- 5 red bird’s eye chilies
- Salt, to taste
- Royco seasoning, to taste
- 1/2 packet of Saori Teriyaki sauce
Instructions:
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Prepare the Chicken: Begin by washing the chicken fillet thoroughly. Heat oil in a pan and fry the chicken fillet until the fat is rendered out. Discard the excess oil used for frying.
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Drain and Dice: Drain the fried chicken fillet and cut it into small, bite-sized cubes.
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Prep the Aromatics: Finely slice the shallots and chop the garlic. Slice the onion into larger pieces. Slice the red bird’s eye chilies and grind the candlenut into a paste.
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Cook the Aromatics: Heat a pan and sauté the shallots, garlic, and onion until they become soft and translucent. Add the sliced chilies and ground candlenut, cooking until fragrant.
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Combine Chicken and Sauce: Add the diced chicken fillet to the pan, stirring to mix well with the aromatics. Pour in the Saori Teriyaki sauce and add a bit of water if needed.
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Simmer and Serve: Cook until the chicken is fully cooked and the flavors have melded together. Adjust seasoning with salt and Royco seasoning to taste.
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Final Touch: Once everything is well combined and the sauce has thickened, remove from heat and transfer to a serving dish.
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Enjoy: Serve the Teriyaki Chicken Fillet hot, and savor the delightful flavors!
Hope you find this recipe useful! 😊
