Prep Time5 minsCook Time10 minsTotal Time15 mins
INGREDIENTS
1 lb chicken breasts, cut into bite-sized pieces
salt and pepper
½ cup soy sauce
¼ cup brown sugar
1 tbsp sesame seeds (optional)
canola oil
1 green onion, thinly sliced
DIRECTIONS
1Season the chicken with a salt and pepper, to taste. Set aside.
2Heat the oil in a heavy bottomed frying pan or wok over medium heat.
3You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning.
4Add chicken and saute, stirring occasionally, until the chicken is no longer pink on the inside, and golden brown on the sides.
5Once the chicken is ready to go, pour the soy sauce, brown sugar, and sesame seeds over it, then toss to combine until the chicken is evenly coated.
6Continue cooking, stirring frequently until the sauce reaches a simmer and thickens.
7Remove from heat, and serve immediately with cooked white rice and steamed broccoli, garnished with thinly-sliced green onions if desired.
8Drizzle the remaining teriyaki sauce over if desired.
9* The magic is not over cooking the chicken during the sautéing process. It gives the glaze mixture more time to cook down. Keep stiring the chicken while its glazing. It will help it not to burn.
10Serve with steamed white rice.
Ingredients
1 lb chicken breasts, cut into bite-sized pieces
salt and pepper
½ cup soy sauce
¼ cup brown sugar
1 tbsp sesame seeds (optional)
canola oil
1 green onion, thinly sliced
Directions
1Season the chicken with a salt and pepper, to taste. Set aside.
2Heat the oil in a heavy bottomed frying pan or wok over medium heat.
3You don't want to start the chicken off over too high a heat otherwise it will not cook through before burning.
4Add chicken and saute, stirring occasionally, until the chicken is no longer pink on the inside, and golden brown on the sides.
5Once the chicken is ready to go, pour the soy sauce, brown sugar, and sesame seeds over it, then toss to combine until the chicken is evenly coated.
6Continue cooking, stirring frequently until the sauce reaches a simmer and thickens.
7Remove from heat, and serve immediately with cooked white rice and steamed broccoli, garnished with thinly-sliced green onions if desired.
8Drizzle the remaining teriyaki sauce over if desired.
9* The magic is not over cooking the chicken during the sautéing process. It gives the glaze mixture more time to cook down. Keep stiring the chicken while its glazing. It will help it not to burn.
10Serve with steamed white rice.
Fish Food