Directions
- 1In a pot, add 1 cup of chicken stock, 1/4 cup of soy sauce, and 1/3 cup of sugar.
- 2Bring the mixture to a boil.
- 3In a separate bowl, mix 1/2 tablespoon of potato starch with 1 tablespoon of water to create a slurry.
- 4Slowly incorporate the slurry into the boiling sauce to thicken it.
- 5Strain the teriyaki sauce to remove any lumps.
- 6Cut 1 lb of chicken thighs into bite-sized pieces, removing any excess fat.
- 7Boil the chicken thigh in 2 cups of water for about 5 minutes.
- 8Drain the boiled chicken and reserve the chicken stock for later use.
- 9Heat oil in a pan over high heat.
- 10Add 1/2 tablespoon of garlic to the pan.
- 11Add the boiled chicken to the pan and cook until lightly browned.
- 12Chop onions, red bell pepper, and green bell pepper into diamond pieces.
- 13Add the chopped onions and peppers to the pan with the chicken.
- 14Pour the teriyaki sauce over the chicken and vegetables.
- 15Finish by sprinkling sesame seeds on top.
- 16For an alternative method, coat 450 grams of chicken thigh with potato starch or flour on both sides.
- 17Heat oil in a pan over high heat and sear both sides of the coated chicken.
- 18When the chicken is about 80% cooked, add the chopped onions, green pepper, and red pepper to the pan.
- 19Pour the teriyaki sauce over the chicken and vegetables, then cook until done.
- 20Move the cooked chicken to a chopping board and slice it into bite-sized pieces.
- 21Plate the chicken and vegetables, and finish with a sprinkle of sesame seeds.
Ingredients
- 1 cup chicken stock
- 0.25 cup soy sauce
- 0.33 cup sugar
- 0.5 tablespoon potato starch
- 1 tablespoon water
- 1 lb chicken thighs
- 2 cups water
- splash oil
- 0.5 tablespoon garlic
- 1 unit onion
- 0.5 unit red bell pepper
- 0.5 unit green bell pepper
- sesame seeds
Equipment
panbowlwhiskstrainerchopping boardknifechopsticks
Tips
- Double up on the sauce if you want to store it.
- For a more flavorful chicken stock, use a real chicken stock.
- To make the chicken extra crispy, use potato starch or flour.
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