Razmin Teriyaki Sauce Chicken & Vegetables


  • 2 Tablespoons Oil
  • 1 Tablespoon Ginger Garlic Paste
  • 3 Green Chillies Slit and Deseeded
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 500 Grams Boneless Chicken Breast Chopped in cube sized pieces
  • 1 Large Carrot Chopped
  • 3-4 Large Fresh Button Mushrooms Chopped
  • 1 Medium Onion Chopped in cube sized pieces
  • 1 Tablespoon Razmin Soy Sauce
  • 1 Tablespoon Razmin Sriracha Sauce
  • ½ Cup Razmin Teriyaki Sauce


  • Heat oil in a wok on high heat.
  • Add the ginger garlic paste and cook for 30 seconds.
  • Add the green chillies and saute for about a minute.
  • Add the chicken and let it cook on high heat until its water has dried up. Season with salt and pepper. Remove chicken from the wok and set aside.
  • Add in the onions and carrots and let saute until they have just slightly softened. Finally, add the mushrooms and saute for 2-3 minutes.
  • Add the chicken back into the wok, add the Razmin soy sauce, Razmin Sriracha sauce and Razmin Teriyaki sauce and saute for another 2-3 minutes.
  • Serve with white rice or egg fried rice.