Empty My Fridge
Easy Chicken Teriyaki Recipe | Chef Jean-Pierre
Ingredients
- Chicken breast · boneless skinless2 lb
- Honey2 tbsp
- Hot sauce1 tbsp
- Sesame oil · roasted6 tbsp
- Sake½ cups
- Soy sauce½ cups
- Mirin½ cups
- Rice wine vinegar2 tbsp
- Ginger · grated1 tbsp
- Garlic · chopped1 tbsp
- Red onion¼
- Bell pepper1
- Snow pea¼ lb
- Scallion3–4
- Cornstarch2 tbsp
- Sesame seed · toasted2 tbsp
Instructions
- Put the chicken in a glass bowl with all the marinade ingredients and leave it in the fridge for 30 to 45 minutes, and no longer than 3 hours.
- Drain the chicken well in a strainer or colander, catching all the marinade to use for the sauce.
- Blanch the snow peas quickly in hot water, then plunge them into ice water to keep their green colour. Set aside.
- Heat the sesame oil in a wok or large non-stick pan so all the chicken fits without crowding. Add the drained chicken and cook until it starts to turn golden brown.
- Add the red onion and bell pepper and cook for a few minutes. Then add the reserved marinade, the snow peas and the green onion.
- When everything is hot, thicken the sauce with the cornstarch mixture, adding it a little at a time until it reaches the right consistency.
- Sprinkle with the sesame seeds in the last minutes of cooking and serve with jasmine rice.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionBell pepperRed onionChicken breastSnow pea
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.