Chicken Teriyaki
Directions
- 1Chop the chicken thigh into bite-sized pieces.
- 2Bring two cups of water to a boil.
- 3Add the chicken to the boiling water.
- 4Chop the onion into bite-sized pieces.
- 5Chop the green bell pepper into bite-sized pieces.
- 6Chop the red bell pepper into bite-sized pieces.
- 7Once the chicken is boiled, remove any foam.
- 8Take one cup of the chicken broth.
- 9In 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.
- 10Stir the sauce until the sugar melts.
- 11Pour the sauce into a pot and heat it.
- 12To thicken the sauce, make a slurry by mixing one tablespoon of potato starch with two tablespoons of water.
- 13Slowly incorporate the slurry into the sauce while mixing.
- 14Heat a pan with a splash of oil.
- 15Add the cooked chicken to the pan and sauté for a minute or two.
- 16Add the chopped onions to the pan and sauté for about a minute.
- 17Add the chopped bell peppers to the pan.
- 18Pour the teriyaki sauce over the chicken and vegetables.
- 19Boil the Udon noodles.
- 20Place a sizzling pan on the stove.
- 21Transfer the chicken teriyaki to the sizzling pan.
- 22Add the Udon noodles to the side of the chicken teriyaki.
- 23Finish with a sprinkle of sesame seeds.
Ingredients
- 450 grams chicken thigh
- 2 cup water
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 0.25 cup soy sauce
- 0.33 cup sugar
- 1 tablespoon garlic
- 0.5 tablespoon ginger
- 1 tablespoon potato starch
- 2 tablespoon water
- 1 splash oil
- 1 pack Udon noodles
- 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.
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