Chicken Teriyaki

from Rigoni di Asiago, Mielbio, Savory
  • Level
  • Duration
    - min. (Preparation)
    - min. (Cooking)
  • Portions


  • 300 g | Chicken, cut in cubes
  • 28 ml | Balsamic vinegar
  • 50 g | Mielbio Orange
  • 100 ml | Teriyaki sauce
  • 28 ml | Sunflower oil
  • 1 | Scallion chopped


In a bowl, combine chicken, balsamic vinegar, Mielbio Orange, and Teriyaki
sauce. Stir, cover with plastic wrap and refrigerate for an hour.
Heat the sunflower oil in a large pot. Cook the chicken and a few tablespoons
of the marinade over high heat. Season with salt if necessary and serve with
basmati rice and a few slices of scallions.


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