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Teriyaki Chicken Pizza cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Teriyaki Chicken Pizza dishes which you make.
Alright, don’t linger, let’s practice this teriyaki chicken pizza menu with 14 elements which are definitely easy to find, and we have to process them at the very least through 5 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients - Teriyaki Chicken Pizza:
- Make ready 1 of large Pizza Base *Try my ‘Super Quick Pizza Base’
- Get 2-3 tablespoons - Japanese Mayonnaise
- You need 2 of Shiitake Mushrooms OR Button Mushrooms *thinly sliced
- Take 2 tablespoons for finely chopped Onion
- Prepare 100 g - Mozzarella Cheese OR Pizza Mix *shredded or torn into small pieces
- Get 1/4 sheet for Toasted Nori *cut into fine strips
- You need Teriyaki Chicken
- Prepare 350-400 g - Chicken Thigh Fillets
- Need 1 pinch Salt
- You need 1 teaspoon Oil
- Require 1 tablespoon - Mirin
- Require 1 tablespoon of Sugar
- Get 2 tablespoons - Soy Sauce
- Make ready 1 tablespoon - Rice Vinegar *optional
Teriyaki Chicken Pizza making process:
- Combine Mirin, Sugar, Soy Sauce and Rice Vinegar (*optional) in a small bowl. Lightly season Chicken with Salt.
- Heat Oil in a frying pan, and cook Chicken until golden. Remove excess Oil using paper towel if you want to do so, then pour the sauce over and keep cooking until the sauce thickens. Transfer to a plate and cut into small pieces.
- Preheat the oven to 220°C.
- Thinly spread Japanese Mayonnaise over the Pizza Base. Mix Mushrooms slices and Chicken pieces with the sauce, and scatter over the Pizza Base evenly. Add finely chopped Onion and Mozzarella (OR Pizza Mix).
- Bake for 15 minutes or until nice browned. Sprinkle with shredded Toasted Nori and enjoy.
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