"Teriyaki chicken so good, it's un-bowl-ievable!"
If you checked out my previous post, you know I said this recipe was coming next. The homemade Teriyaki Sauce recipe was unanimously voted for. It also pairs beautifully with an Asian salad I've shared before. You can find it here.
This recipe and the previous Teriyaki Sauce recipe have been long overdue. I also used that sauce to make this delicious meal so I could take step-by-step pictures and a video. Click here for the Teriyaki Sauce Recipe.
This is one of those recipes you can meal prep in advance, especially with
the Asian Slaw. It's delicious and light, which is perfect in this heat.
It's a great on-the-go lunch to have ready. You can change it up and even
throw in some egg noodles.
This is not the traditional recipe; it is my interpretation of it. Next time, I will cut the chicken into medium-large cubes or strips, which will make it more aesthetically pleasing when plated.
Teriyaki Chicken TikTok
Ingredients
5 - 6 Chicken Breasts (Cut into medium-large cubes or strips)
1 - 2 Tbsp Red Chili Paste
1/2 tsp Ground Ginger
1/2 tsp Crushed Garlic
1/4 tsp Salt
1/4 tsp Pepper
2 Tbsp Oil
1 - 2 Sliced Green Chilies
1 Cup Teriyaki Sauce (Recipe Link - Click Here)
3 - 4 Tbsp Low Sodium Soy Sauce
1/2 Cup Water
1 Tbsp Sesame Seeds
1/4 Cup Fresh Spring Onions - Chopped
Serve With
Egg Noodles or Rice
and
Method With Step-By-Step Pictures
1. Marinate the chicken (which you can cut into large cubes or strips—I will do that next time) in red chilli paste, ground ginger, salt, pepper, and crushed garlic.
2. Heat a medium-large pot with 2 tbsp oil on medium-high heat. After 1 - 2 minutes, add the marinated chicken. Brown each side for 2 - 3 minutes until it turns golden brown. Cook on low heat for 15 - 20 minutes (depending on the size of the chicken pieces).
3. Remove from the pot and keep aside once it's cooked.
4. Heat the leftover oil and sliced green chillies in the same pot on medium heat. Cook for 1 minute or until the chillies soften.
5. Next, pour the teriyaki sauce, soy sauce and water. Leave it to simmer on medium-low heat till it starts to bubble, for around
2 - 3 minutes.
6. Next, add back in the chicken. Continue to cook on low heat for 5
minutes. Watch the sauce not burn or dry out; if it's too thick, add more water to thin it out.
7. When serving, garnish with freshly chopped spring onions and sesame
seeds, and serve with rice or noodles and the Asian Slaw.
Method Without Pictures
- Marinate the chicken (which you can cut into large cubes or strips—I will do that next time) in red chilli paste, ground ginger, salt, pepper, and crushed garlic.
- Heat a medium-large pot with 2 tbsp oil on medium-high heat. After 1 - 2 minutes, add the marinated chicken. Brown each side for 2 - 3 minutes until it turns golden brown. Cook on low heat for 15 - 20 minutes (depending on the size of the chicken pieces).
- Remove from the pot and keep aside once it's cooked.
- Add sliced green chillies to the same pot on medium heat with the leftover oil. Cook for 1 minute or until the chilli softens.
- Next, add the teriyaki sauce, soy sauce, and water. Simmer on medium-low heat until it bubbles, about 2 - 3 minutes.
- Next, add the chicken back in. Continue to cook on low heat for 5 minutes. Watch the sauce not burn or dry out; if it's too thick, add more water to thin it out.
- When serving, garnish with freshly chopped spring onions and sesame seeds, and serve with rice or noodles and the Asian Slaw.
Pin This Recipe
Pinning my recipes to your Pinterest boards is so easy.
Simply click on the picture,
and it will open up your Pinterest,
where you can save the image
and recipe links to any board automatically.
