Ordering chicken teriyaki, for me, is like asking for my tastebuds to be assaulted by a goopy mess of salt-saturated sauce and mystery chicken bites. This simple-as-can-be recipe takes the guesswork out of ordering and lets you control the amount of teriyaki your chicken will absorb.
Ginger and chili paste also give it a sophisticated kick so you can pretend to be MasterChefUniversity Champion for the day. Well done.
2-Step Teriyaki Ginger Chicken Stir-Fry
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
- 1 medium-sized chicken breast
- 1/3 package of frozen or fresh broccoli
- 1/2 can of bamboo shoots
- 1/2 can of water chestnuts
- 1/2 cup teriyaki sauce
- 1 tablespoon ground ginger
- 2 teaspoon garlic salt
- 2 teaspoon black pepper
- 1 tablespoon chilli paste
- 1 tablespoon coconut oil (for frying)
- 1/4 onion
Fry chicken for 2-3 minutes on each side in coconut oil. Cut into bite-sized pieces and add Garlic salt and pepper
Add in broccoli, onion, bamboo shoots, water chestnuts, ginger, chili paste and teriyaki sauce. Fry until broccoli has softened and chicken is cooked all the way through.
Serve over white rice.