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Mushroom Teriyaki Chicken


I was looking for grilled chicken breasts recipes and found this teriyaki chicken recipe.     I didn’t know what teriyaki  is, so I google searched further and read a few other recipes as well.   I did not have all the ingredients, so I decided to go along with what ingredients I had at home.    Instead of sake or mirin, I decided to use some sherry, which I saw used in one of the recipes I read and instead of fresh ginger, I used powdered ginger.   I also had some leftover mushrooms to use, so this is my version of a Mushroom Teriyaki Chicken.


This is what I found out about Teriyaki.    Teriyaki dishes are found in many different types of cuisine nowadays, even in Mexican and Western dishes.   Then, what is teriyaki? It’s a way of Japanese cooking. The word, teriyaki is a combination of two Japanese words “teri” and “yaki.” Teri means luster, and yaki means grill or broil. To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. It’s the teriyaki sauce that brings the shiny look (teri) to the ingredients.

My Teriyaki Chicken may not be authentic but still it tasted great and I would cook it again.


Mushroom Teriyaki Chicken, recipe by Ivy

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves:  4



2 chicken breasts (about 500 grams)
2 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
300 grams of mushrooms, sliced
Salt and freshly ground black pepper
1/2 cup of chicken stock
1 teaspoon corn starch, dissolved in chicken stock

For the Marinade

1 tablespoon olive oil
1 tablespoon thyme honey
1 tablespoon petimezi (grape molasses)
1 shot of sherry (as I had no mirin)
2 tablespoons soy sauce
1 teaspoon ginger powder
1/2 teaspoon crushed fennel seeds


Wash and dry chicken breasts and cut into 1 cm pieces.  Marinate the chicken for at least three hours in the refrigerator.

Drain and reserve marinade.

In a non stick sautéing pan brush 1 spoonful of olive oil and heat the pan.

Sautée the onion and garlic until translucent and add the chicken breasts.

Turn once and add the mushrooms and sautée for a couple of minutes. Add salt and pepper to taste and pour marinade on top.

Cover with lid, lower heat and simmer for fifteen minutes.

Remove lid and pour chicken stock with corn starch and mix until sauce thickens.

Serve over a rice pilaf.


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10 Responses

  1. Delicious Ivy! I love teriyaki chicken!

  2. Completely new to me Ivy… but looks so drooling!!!!! That marinate must have given a fantastic flavour to the chicken :D.
    Hopefully, next week I’ll be here everyday 😀 😀

  3. oooo Ganbatte Ivy!!!!!!

    I must named this as Sheriiyaki Chicken! That’s a unique taste with sherry. I ate once with brandy as well. Teriyaki is a very versatile sauce. Glad you did it… 🙂

  4. I love your version of terikayi chicken sis.I like the name Sheriiyaki Chicken too:D

  5. Mmm, Ivy this looks superb

  6. I love teriyaki chicken, but have never dreamed of making it before – this looks great! Thanks for sharing the recipe.

  7. jennifer

    Mmmm thet looks great im actually cooking it now and looking at the reciepe

  8. Ivy

    Jennifer, hope you enjoy this meal. I was thinking of teriyaki chicken this morning, as now I have teriyaki sauce to make the proper recipe.
    My recent post Tsipopita and an update

  9. Very cool and I learned something new today! And this is my kind of chicken dish – just delicious! Fabulous sauce!

    • Ivy

      Thank you Jamie. Today made it somewhat different with ingredients I had at home.