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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super. I really hope you enjoy. I serve with Shortcut Sticky Rice, Shortcut Sticky Rice. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces |
3/4 cup water |
1/2 cup soy sauce |
3/4-1 cup brown sugar (i use the 3/4 cup as we don't like ours that sweet) |
1/4 teaspoon garlic powder |
1/8 teaspoon ground ginger |
1/2 tablespoon cornstarch |
1 tablespoon vegetable oil |
Directions:
1. Combine water, soy sauce, brown sugar, garlic and ginger.
2. Whisk to mix well.
3. Marinate chicken in half of sauce 2-3 hours, turning once.
4. Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
5. Cool this mixture to room temperature.
6. Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
7. Stir fry chicken in vegetable oil until chicken in almost done.
8. Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
9. Serve over hot rice with cooled teriyaki sauce.
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