Mayo-Teriyaki Zuccini and Chicken

送信者 cook book for my children

This is my original recipe for my family. We enjoyed crispy Zucchini and tender chicken with sweet and sour teriyaki sauce. You can use poke or shrimps instead of chicken.

4 boneless skinless chicken tight, cut bite size, covered with 1 Tsp corn or potato starch
2 zucchinis, sliced
2 Tsp vegetable oil
2 Tsp sugar*
2 Tsp Mayo light*
3 Tsp Soy sauce*
1 Tsp Lemon juice or apple cider vinegar*

Mix sauce marked *.
In a large skillet, heat oil and stir zucchini for 2-3 minutes or until crispy tender. Remove and keep warm.
In the same skillet, heat chicken for 4 minutes one side or until get light brown, and turn and heat the other side as same. Chicken must be cooked well. Add zucchini.
Add sauce into the skillet. Stir well until sauce get smooth and coat veggie and meat.

Yield; 4 servings.


We can buy many kinds of starch. I like potato starch for Japanese recipe, which is more sticky than corn starch when heated. When the dish with potato starch gets cold, it turns more liquidized. So the dish must be served hot. If you want to keep this for lunch of next day, you should use corn starch and cook longer,in order to reduce the bitterness and smell.

In this recipe, meat is covered with potato starch before cook. Starch keeps gravy juice when meat is cooked and makes meat juicy and tender but crispy outside. When it is steamed, meat is covered with smooth clear coat. Try both way and tell me which you like.