Chicken Teriyaki
Directions
- 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.
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