Quick Teriyaki Chicken & Shiitake Mushrooms

1. Combine the garlic, ginger and Kikkoman teriyaki marinade, in a zip-lock bag. Add the chicken, seal the bag and squish everything around to coat the chicken. Place bag in the fridge for about an hour.

2. Re-hydrate the mushrooms by putting them in a bowl, covering with some hot water and steeping them until soft. Then drain them and slice them into strips. This can be done right after the chicken goes into the fridge.

3. Remove chicken from the refrigerator. In a hot skillet with the vegetable oil, fry the chicken on high heat, stirring the chicken until browned on all sides. Splash in an additional tablespoon of the teriyaki marinade, if you want.

4. Add in the mushrooms and stir.

5. Put the lid on for about a minute before serving it piping hot over steamed Japanese rice and sprinkled with the sesame seeds.