Empty My Fridge
Easy Chicken Teriyaki
Ingredientes
- Chicken breast · boneless skinless2 lb
- Honey2 colheres de sopa
- Hot sauce1 colher de sopa
- Sesame oil · roasted6 colheres de sopa
- Sake½ xícara
- Molho shoyu½ xícara
- Mirin½ xícara
- Rice wine vinegar2 colheres de sopa
- Ginger · grated1 colher de sopa
- Garlic · chopped1 colher de sopa
- Red onion¼
- Bell pepper1
- Snow pea¼ lb
- Scallion3–4
- Cornstarch2 colheres de sopa
- Sesame seed · toasted2 colheres de sopa
Modo de preparo
- 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.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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