Teriyaki Chicken
Tender, juicy chicken chunks are coated in a glossy, sticky, scratch-made sauce to make this delicious Teriyaki chicken.
Ingredients
- 300 g chicken
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1 tablespoon vinegar
- 2 tablespoon soy sauce
- ½ teaspoon brown sugar
- ½ teaspoon hot honey
- 1 teaspoon sesame seeds
- 2 tablespoon green onions chopped
- 1 tablespoon cornstarch
- 1 tablespoon oil
- ½ teaspoon pepper
- Salt to taste
Instructions
- In a small bowl, combine minced garlic and ginger, seasonings, soy sauce and vinegar.
- Heat oil in a pan over medium heat and sauté the chicken for a few minutes.
- Turn down the heat and pour in the prepared Teriyaki sauce.
- Cook for a minute or two, stirring continuously.
- Prepare a simple cornstarch and water mixture and pour it into the pan while stirring it.
- Once the sauce thickens up nicely, take the pan off heat. Garnish and serve.
Notes
- Once you add the cornflour slurry to the pan, move fast. If you don't stir it quickly, the sauce will clump up.
- To bulk up the dish, you can add diced veggies too. Green beans, baby corn, carrots, zucchini, bell peppers, Bok choy and broccoli are all excellent choice. Add them in at the right stage of the cooking process, depending on how tough they are.
- For some extra heat, add a dash of Siracha or season with Sriracha infused salt. That's actually what I did when I made my honey Sriracha shrimp rice bowl.
- Make sure you chop the chicken into even sized pieces for uniform cooking. Avoid overcooking- add the sauce in once the chicken looks like it's about 50% cooked through.
- You can also spoon some scallion ginger oil or Sichuan chili oil over the top, right before you serve, for some extra flavor.
Nutrition
Calories: 973kcalCarbohydrates: 6gProtein: 2gFat: 105gSaturated Fat: 30gPolyunsaturated Fat: 22gMonounsaturated Fat: 48gTrans Fat: 0.02gCholesterol: 85mgSodium: 1059mgPotassium: 48mgFiber: 0.3gSugar: 2gVitamin A: 40IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
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