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Frixos Personal Chefing

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Chicken Teriyaki

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Teriyaki cooked at home needs to be ‘shiny’ and taste better than the one at your local Asian restaurant. My version is a quick one, made faster than it takes to be delivered as I have skipped the marinating process. If you have the time do marinate for at least an hour. Serve with Basmati Rice.

Chicken Teriyaki

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Chicken Teriyaki

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Keyword: Food Recipes, Pleasures, Poultry
Servings: 4 People

Ingredients

  • 700 grs Chicken Breasts , without the skin, cut in bite size pieces
  • 60 ml Soy Sauce , light
  • 80 ml Orange juice
  • 1 inch fresh Ginger , grated
  • 1 teaspoon Sesame oil
  • 2 teaspoons Corn Starch
  • 2 tablespoons Honey
  • 2 tablespoons EVOO , Extra Virgin Olive Oil
  • ½ teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper
  • 5 fresh Scallions , white and green parts cut in 2 cm length (keep some green parts finely sliced for garnish)
  • 1 teaspoon Sesame Seeds

Instructions

  • In a large saucepan on medium heat add the oil and heat for a minute. Add the chicken and the scallions and cook until golden for about 10 minutes, until almost cooked, tossing occasionally. Halfway through season with the salt and pepper.
  • In the meantime, add in a deep bowl the soy sauce, orange juice, ginger, sesame oil, corn starch and honey and whisk to combine.
  • Add the above mixture to the saucepan, reduce the heat and simmer until the sauce thickens.
  • Serve in a bowl and garnish with the sesame seeds and the finely sliced scallions.

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