1Chop about 450 grams of chicken thigh, remove all fat, and cut into bite-sized pieces.
2Add two cups of water to a pot and bring it to a boil.
3Throw the chopped chicken into the boiling water.
4Chop onion, green bell pepper, and red bell pepper into bite-sized pieces.
5Once the chicken is boiled, remove all the chicken from the pot.
6Take one cup of the chicken stock from the pot.
7To make the sauce, combine 1/4 cup of soy sauce, 1/3 cup of sugar, 1 tablespoon of garlic, and 1/2 tablespoon of ginger, and mix well to melt the sugar.
8Pour the sauce into the pot with the chicken stock and stir.
9To make the slurry, mix 1 tablespoon of potato starch with 2 tablespoons of water.
10Slowly incorporate the slurry into the sauce while mixing to thicken it.
11Heat a little oil in a pan on high heat and add the cooked chicken, sautéing for about 1-2 minutes.
12Add the chopped onion to the pan and sauté for about a minute.
13Add the bell peppers to the pan.
14Pour the thickened sauce over the chicken and vegetables.
15Serve the chicken teriyaki over rice or udon noodles.
16Finish with a sprinkle of sesame seeds.
Ingredients
1 lb chicken thigh
2 cups 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
oil
udon noodle
rice
sesame seed
Equipment
potsizzle plate
Tips
Stir the sauce well to melt the sugar.
Saute cooked chicken for only 1-2 minutes.
This dish can be served over rice or udon noodles.