Chicken Teriyaki

10 mins
Serves 1
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Directions

  1. 1Chop the chicken thigh into bite-sized pieces.
  2. 2Chop the chicken thigh into bite-sized pieces.
  3. 3Chop the chicken thigh into bite-sized pieces.
  4. 4Bring two cups of water to a boil.
  5. 5Bring two cups of water to a boil.
  6. 6Bring two cups of water to a boil.
  7. 7Add the chicken to the boiling water.
  8. 8Add the chicken to the boiling water.
  9. 9Add the chicken to the boiling water.
  10. 10Chop the onion into bite-sized pieces.
  11. 11Chop the onion into bite-sized pieces.
  12. 12Chop the onion into bite-sized pieces.
  13. 13Chop the green bell pepper into bite-sized pieces.
  14. 14Chop the green bell pepper into bite-sized pieces.
  15. 15Chop the green bell pepper into bite-sized pieces.
  16. 16Chop the red bell pepper into bite-sized pieces.
  17. 17Chop the red bell pepper into bite-sized pieces.
  18. 18Chop the red bell pepper into bite-sized pieces.
  19. 19Once the chicken is boiled, remove any foam.
  20. 20Once the chicken is boiled, remove any foam.
  21. 21Once the chicken is boiled, remove any foam.
  22. 22Take one cup of the chicken broth.
  23. 23Take one cup of the chicken broth.
  24. 24Take one cup of the chicken broth.
  25. 25In a bowl, combine the chicken broth, 1/4 cup of soy sauce, 1/3 cup of sugar, one tablespoon of garlic, and 1/2 tablespoon of ginger.
  26. 26In a bowl, combine the chicken broth, 1/4 cup of soy sauce, 1/3 cup of sugar, one tablespoon of garlic, and 1/2 tablespoon of ginger.
  27. 27In a bowl, combine the chicken broth, 1/4 cup of soy sauce, 1/3 cup of sugar, one tablespoon of garlic, and 1/2 tablespoon of ginger.
  28. 28Stir the sauce until the sugar melts.
  29. 29Stir the sauce until the sugar melts.
  30. 30Stir the sauce until the sugar melts.
  31. 31Pour the sauce into a pot and heat it.
  32. 32Pour the sauce into a pot and heat it.
  33. 33Pour the sauce into a pot and heat it.
  34. 34To thicken the sauce, make a slurry by mixing one tablespoon of potato starch with two tablespoons of water.
  35. 35To thicken the sauce, make a slurry by mixing one tablespoon of potato starch with two tablespoons of water.
  36. 36To thicken the sauce, make a slurry by mixing one tablespoon of potato starch with two tablespoons of water.
  37. 37Slowly incorporate the slurry into the sauce while mixing.
  38. 38Slowly incorporate the slurry into the sauce while mixing.
  39. 39Slowly incorporate the slurry into the sauce while mixing.
  40. 40Heat a pan with a splash of oil.
  41. 41Heat a pan with a splash of oil.
  42. 42Heat a pan with a splash of oil.
  43. 43Add the cooked chicken to the pan and sauté for a minute or two.
  44. 44Add the cooked chicken to the pan and sauté for a minute or two.
  45. 45Add the cooked chicken to the pan and sauté for a minute or two.
  46. 46Add the chopped onions to the pan and sauté for about a minute.
  47. 47Add the chopped onions to the pan and sauté for about a minute.
  48. 48Add the chopped onions to the pan and sauté for about a minute.
  49. 49Add the chopped bell peppers to the pan.
  50. 50Add the chopped bell peppers to the pan.
  51. 51Add the chopped bell peppers to the pan.
  52. 52Pour the teriyaki sauce over the chicken and vegetables.
  53. 53Pour the teriyaki sauce over the chicken and vegetables.
  54. 54Pour the teriyaki sauce over the chicken and vegetables.
  55. 55Boil the Udon noodles.
  56. 56Boil the Udon noodles.
  57. 57Boil the Udon noodles.
  58. 58Place a sizzling pan on the stove.
  59. 59Place a sizzling pan on the stove.
  60. 60Place a sizzling pan on the stove.
  61. 61Transfer the chicken teriyaki to the sizzling pan.
  62. 62Transfer the chicken teriyaki to the sizzling pan.
  63. 63Transfer the chicken teriyaki to the sizzling pan.
  64. 64Add the Udon noodles to the side of the chicken teriyaki.
  65. 65Add the Udon noodles to the side of the chicken teriyaki.
  66. 66Add the Udon noodles to the side of the chicken teriyaki.
  67. 67Finish with a sprinkle of sesame seeds.
  68. 68Finish with a sprinkle of sesame seeds.
  69. 69Finish with a sprinkle of sesame seeds.

Ingredients

  • 450 grams chicken thigh
  • 450 grams chicken thigh
  • 450 grams chicken thigh
  • 2 cup water
  • 2 cup water
  • 2 cup water
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 1 tablespoon garlic
  • 0.5 tablespoon ginger
  • 0.5 tablespoon ginger
  • 0.5 tablespoon ginger
  • 1 tablespoon potato starch
  • 1 tablespoon potato starch
  • 1 tablespoon potato starch
  • 2 tablespoon water
  • 2 tablespoon water
  • 2 tablespoon water
  • 1 splash oil
  • 1 splash oil
  • 1 splash oil
  • 1 pack Udon noodles
  • 1 pack Udon noodles
  • 1 pack Udon noodles
  • 1 pinch sesame seeds
  • 1 pinch sesame seeds
  • 1 pinch sesame seeds

Equipment

knifecutting boardpotladlebowlmeasuring cupspoonsizzling pantongsstrainerstove

Tips

  • When making the sauce, stir it until the sugar melts.
  • You don't need to season the chicken, as the sauce will stick to it.
  • This dish is usually served over rice, but it can also be made with Udon noodles.