I tried it, the sauce and cauliflower were perfect but the meat (I used chicken breasts) was a bit chewy. What part of the chicken did you use? Can I use turkey instead?
Hi Marcelo I always use Chicken thigh fillets in the Thermomix. The thigh copes better with the blades hitting the meat. It tends to hold together better and it has more flavour and moisture than the breast. I have never used turkey😮 Happy Cooking J
UPDATE: I tried the recipe again but this time I added some honey and instead of filets, I threw in small chicken thighs. It was perfect, I don't like the filets, they look ugly and end up chewy sometimes.
Weird. I am a bit of a clean freak in the kitchen, washing things more than needed, and even I was not bothered by such things. Seems like washing hands well before handling meat, and after meat should solve most problems. I am careful to wash everything off after working with raw meat, with soap and water. Not gotten sick from my own cooking ever, far as I know. Just restaurants. Even I, a bit of a germophobe, think people have gone overboard a bit these days. The main thing is raising the temperature of the meat to 160 or so degrees F, and not cross contaminating. In commercial kitchens, jewelry is frowned upon for MANY reasons, but this is a video.
@@michaelbauers8800 I absolutely agree Michael, I wash my hands so often when I cook and I'm very conscious of cross contamination. Thank you for your comment.
I make your Teriyaki Chicken all the time and it is amazing!! The whole family loves it!!
Trudy Wells I am so pleased you’re enjoying the recipe! Do you have my cookbook “An Asian Banquet”? Have you tried any other recipes?
@@ThermoKitchen The Sambal is amazing and we always have a jar in the fridge. We love the Massaman Curry and Mongolian Lamb!!
Made this last night. The most delicious teriyaki chicken ever tasted. And so simple to make. Definitely a keeper. Thank you 😊
Thank you so much for coming back and leaving a message 🥰 It means so much to me to know that people are making my recipes and enjoying them❤️
I tried it, the sauce and cauliflower were perfect but the meat (I used chicken breasts) was a bit chewy. What part of the chicken did you use? Can I use turkey instead?
Hi Marcelo
I always use Chicken thigh fillets in the Thermomix. The thigh copes better with the blades hitting the meat. It tends to hold together better and it has more flavour and moisture than the breast. I have never used turkey😮
Happy Cooking
J
@@ThermoKitchen Thank you for your reply. Thighs usually have less meat, I don't know where you got those huge filets, but I'll give it a try.
I can't wait to make this when my TM-6 gets here!
Congratulations 🎉🎉🎉🎉 I cant wait to see what you cook. Please feel free to join my FB group and post lots of pics 👏🏻👏🏻👏🏻
I’ve changed my sound on my Thermi, I like the original but fancied a change, this chicken looks fab!
It's always fun to change the sound for a while :)
Julie
Can't wait to try
This is on weekly rotation at our house, so good!
I’m so pleased you enjoy the recipe 👩🍳👩🍳
Thats looks nice
Thank you :)
Hi, i didn't understood how did you stir the chicken. Did you used reverse? Or just soft spoon?
There is a link to the full recipe in the notes. Plus, always use chicken thigh fillets cut into very large pieces.
Happy Cooking
Hello please tell me if the function you have used for the teriyaki chicken stir during cooking and what temperature it is. Thanks
In the notes under the video is a link to the full recipe. Happy cooking 👩🍳
UPDATE: I tried the recipe again but this time I added some honey and instead of filets, I threw in small chicken thighs. It was perfect, I don't like the filets, they look ugly and end up chewy sometimes.
Hätte das Rezept gerne auch auf deutsch. 👍🏻vielen Dank
Is there a cover for the blades?
This recipe is made without he blade cover. There is a link to the full recipe in the notes. Happy Cooking
Scallion or green onion, not shallots.
Hi Graeme
Yes, we all use different names for these.
Julie
Can’t hear a damn thing of what she says… expecially when the machine is working.
So sorry, we have upgraded our equipment for newer videos.
J
All those rings and bracelets while handling raw chicken is too disgusting 🤢🔫
Weird. I am a bit of a clean freak in the kitchen, washing things more than needed, and even I was not bothered by such things. Seems like washing hands well before handling meat, and after meat should solve most problems. I am careful to wash everything off after working with raw meat, with soap and water. Not gotten sick from my own cooking ever, far as I know. Just restaurants. Even I, a bit of a germophobe, think people have gone overboard a bit these days. The main thing is raising the temperature of the meat to 160 or so degrees F, and not cross contaminating. In commercial kitchens, jewelry is frowned upon for MANY reasons, but this is a video.
I didn't mean to offend 🙄 The rings and bracelets are optional... not officially part of the recipe 🤔
@@michaelbauers8800 I absolutely agree Michael, I wash my hands so often when I cook and I'm very conscious of cross contamination. Thank you for your comment.