Teriyaki chicken
This dish is one of my favorite food court Chinese takeout. This recipe will give you feel of having Chinese takeout, just right from your kitchen.
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Ingredients
2 lbs. boneless, skinless tight or chicken breast
1 tsp. salt
1/2 tsp. black pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp chicken seasoning or all purpose
1 tsp crush red pepper ( less is optional )
1/4 tsp. paprika
1 tsp soy sauce
1 tsp teriyaki sauce
oil for sautéing
- Sauce
juice from one orange or 1/4 cup orange juice
2 tbsp. teriyaki sauce
1 tbsp. soy sauce
2 tsp brown sugar
1/2 tsp. grated ginger
1 1/2 tsp corn starch
Directions
- Trim excess fat from chicken and wash with vinegar and lime. pat chicken dry with paper towel to get rid of excess water. This is necessary to avoid too much liquid when stir frying.
- Cut chicken into bite size pieces and place in a mixing bowl.
- Add all your powdered seasoning along with 1 tsp soy sauce and 1 tsp teriyaki sauce. mix well and let marinate for a few hours.
- Before you start to stir fry the chicken, in a small bowl mix together your sauce ingredients and set aside.
- In a wok or sauté pan, heat oil. Ensure the pan that you’re using has enough room or your chicken will spring to much water when stir frying.
- Once oil is hot, had chicken to the hot oil and stir fry until the chicken is cooked, about 15 mins should be fine if the chicken is cut small.
- Once the chicken is cooked, stir in the sauce and let it thicken. serve with plain rice or some chow mein. enjoy