Ingredients
750g boneless skinless chicken breasts
3/4 cup Teriyaki Sauce, divided
1 tbsp Vegetable oil
2 tsp fresh garlic
2 tsp fresh ginger
1 sprig green onion
handful of sesame seeds
Method
Wash the chicken breasts and cut into bite-sized pieces. Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, (I used less salt Teriyaki Marinade) press air out of bag and close. Refrigerate for 4 hours, or overnight.
Mince Garlic and Ginger.
When chicken is marinated heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken and cook until cooked through.
For chicken with more sauce, add remaining 1/4 cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken.
I used Sushi Chef Teriyaki sauce for the balance 1/4 cup.
Top with chopped green onions and sesame seeds and serve with a bowl of Basmati rice.
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