Stir-Fried Teriyaki Chicken
Beef or pork is a wonderful substitute in this recipe. Add some broccoli florets for added texture.
Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- ¾ cup low-sodium soy sauce
- ¾ cup water
- 1 Tbsp. mirin
- 1 Tbsp. sake
- 3 Tbsp. light brown sugar
- 2 tsp. granulated sugar
- ¾ Tbsp. minced garlic
- 4 scallions, chopped, white and green parts divided
- ¼ cup minced ginger
- 1 lb. boneless, skinless chicken breasts, cut into thin strips approximately 1¼–2" long
- 2 Tbsp. peanut oil
- 2 cloves garlic, peeled and crushed
- ¼ tsp. crushed red pepper
- 3 cups cooked white rice
- In a large bowl, combine soy sauce, water, mirin, sake, brown sugar, granulated sugar, garlic, scallion whites, and ginger. Store half the teriyaki sauce mixture in a sealed container in the refrigerator. Combine chicken in bowl with the remainder of the teriyaki sauce mixture and marinate in the refrigerator for 30 minutes.
- Heat a wok or medium skillet on medium-high heat until it is almost smoking. Add oil. When oil is hot, add garlic and crushed red pepper. Stir-fry for 30 seconds.
- Add chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked—about 3–4 minutes.
- Add reserved marinade into pan. Reduce heat and cook, stirring occasionally for an additional 2 minutes or until chicken is fully cooked and nicely glazed with sauce. Serve hot over rice, garnishing with scallion greens.