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| Simple Sweet Teriyaki Chicken |
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| Category: | Main Dish |
| Submitted By: | Mark Sticht |
| Ingredients |
| 1 large (or two small) chicken breasts
1 cup of rice (uncooked)
3-4 cups of stir fry vegetables
Sauce:
1 cup of water
2 tbl corn starch
1/4 to 1/3 cup of brown sugar
1 3/4 to 2 Tbl soy sauce
1/8 tsp ginger powder
1/8 tsp garlic powder
1/4 tsp onion powder
3/4 Tbl hoisen sauce
dash of black pepper
1/8 tsp sambal oelek (optional)
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Instructions |
| Cook the rice. Fire up your rice cooker or break out your favorite rice cooking pot.
Prep your vegetables. If they are frozen you can let them thaw in the refrigerator while you work on the rest of the dish.
Mix all sauce ingredients in a small pot, warm it to dissolve the starch and sugar, but do not cook it. The microwave could work too.
Cube the chicken (3/4" pieces). Heat up medium/large frying pan for the chicken, not more than medium heat. Heat up a wok, skillet or second frying pan for the vegetables. Add a small amount of oil (we use peanut oil) to cook the chicken. Quickly stir fry the chicken until most of the sides are white. Add the sauce and stir. When the sauce begins to bubble, reduce heat to low.
While the chicken cooks, add some oil to your wok and get the vegetables cooking. Check the chicken once in a while while you fry up the veggies.
Once the chicken is cooked reduce to a simmer until the sauce starts to thicken. Don't over do it, it will continue to thicken as it cools down.
About the time the sauce thickens, the veggies and rice should be done (if it wasn't already).
We like to fill a deep bowl with rice, layer on the chicken and sauce and top with a pile of veggies. You may like it all side-by-side on a plate. |
Notes |
| Serves two people, but can easily be doubled. Prep time 15 minutes. Cooking time 15-20 minutes.
This sauce should come out thick, dark and on the sweet side. The optional sambal gives it just enough kick to keep it from being boring. |
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