Teriyaki Mayo Chicken Stir-Fry

After some positive feedback from my previous ebi-mayo post, I have been wondering what can I more can I cook with Japanese Mayonnaise. Here is another great recipe which is easy and quick!

Chicken Thigh Meat2 Pieces (1lb / 450g)
[SAUCE] Soy Sauce2 Tablespoons
[SAUCE] Cooking Rice Wine2 Tablespoons
[SAUCE] Mirin1 Tablespoon
[SAUCE] Sugar1 Tablespoon
Japanese Mayonnaise4 Tablespoons
Grated Garlic½ Teaspoon


  1. Cut the chicken thigh meat into smaller bite size pieces and lightly season with salt and pepper.
  2. Heat some oil in a pan and cook the meat on medium heat until about 70% cooked and skin turned golden brown.
  3. Add [SAUCE] ingredients to the pan and stir well.
  4. When the meat is fully cooked and the sauce texture slightly thickened, turn off the heat and add the Japanese Mayonnaise and the grated garlic and mix well to coat the meat entirely with the sauce.
  5. DŌZO!

Recipe adapted from [here]

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