Stir-Fried Chicken in Teriyaki Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a quick dish to make, and is easily extendable with your own choice of vegetables. The more vegetables you add, the larger the group of people you can serve. Ingredients:
1 cup soy sauce |
1 tbsp sesame oil |
2 tbsp sugar |
1 tbsp olive oil |
1/4 lb ground chicken |
4 tbsp cottage cheese |
1 large carrot, shredded |
1 onion, sliced |
1/2 cabbage head, finely cut |
3 eggplants, finely cut |
Directions:
1. Prepare the teriyaki sauce mixture by mixing the soy sauce and the sugar together until all the sugar granules has dissolved. Add sesame oil afterwards, and chill in the refrigerator.
2. Use the olive oil and saute the ground chicken until it is light brown.
3. Add the carrots, and onions to the wok. Keep stirring until the carrots change consistency, then add the cabbage slices.
4. When the cabbage slices soften, add the eggplants. Continue saute-ing the ingredients until the eggplant is warmed.
5. Add half of the teriyaki mixture to the wok, and stir until the ingredients absorb the sauce. Once the sauce has been mixed in properly, turn off the stove.
6. Serve in three separate bowls. Add more teriyaki sauce if necessary, or you may leave the remaining teriyaki sauce for the diner's personal seasoning. Top the bowl with cottage cheese, and serve.
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