Directions
- 1Place deboned chicken leg quarters in a bowl.
- 2Pour teriyaki sauce over the chicken.
- 3Grate ginger into the bowl with the chicken and teriyaki sauce.
- 4Add pepper to the chicken mixture.
- 5Mix the chicken and marinade thoroughly.
- 6Marinate the chicken for 30 minutes.
- 7Cut bok choy into desired pieces.
- 8Wash the cut bok choy.
- 9Blanch the bok choy in boiling water with a pinch of salt for 1-2 minutes.
- 10Remove the blanched bok choy from the pan.
- 11Add the marinated chicken to a pan on medium heat.
- 12Fry the chicken, flipping every 3 minutes until cooked through.
- 13Set the cooked chicken aside.
- 14In a bowl, combine soy sauce, grated garlic, sugar, honey, and sesame oil.
- 15Mix the sauce ingredients well.
- 16Pour the sauce into the pan where the chicken was cooked and simmer.
- 17Add a slurry mixture to thicken the sauce.
- 18Glaze the cooked chicken with the thickened sauce.
- 19Slice the glazed chicken.
- 20Serve the sliced teriyaki chicken over a bed of rice with blanched bok choy.
- 21Pour extra teriyaki glaze sauce over the chicken and rice.
- 22Garnish with sesame seeds.
Ingredients
- 0.5 kg chicken leg quarter (deboned)
- 0.5 cup Teriyaki sauce
- 1 tbsp sugar
- 1 tbsp grated ginger
- 1 tsp pepper
- 3 tbsp soy sauce
- 2 tbsp water
- 3 garlic cloves
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sesame seeds
Equipment
panbowlgraterchopping boardknifetongsmeasuring spoonsspoontimer
Tips
- Adjust to your desired taste.
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