I love Japanese chicken teriyaki, but I find most recipes lack a little pizzazz. This recipe has even the most finicky of eaters in my household cleaning their plates and coming back for seconds. Serve with steamed rice.
Ingredients
- water: 1 cup
- soy sauce: 0.25 cup
- soy sauce: 5 Tbsp
- dark molasses: 1 Tbsp
- ground ginger: 0.5 Tbsp (fresh)
- garlic: 1 tsp (minced)
- water: 0.25 cup
- cornstarch: 2 Tbsp
- vegetable oil: 3 Tbsp
- garlic: 1 Tbsp (minced)
- red pepper flakes: 1 tsp (to taste)
- chicken breasts: 3 piece (cut into bite-size pieces)
- frozen oriental-style vegetables: 1 pack (16 ounce pack)
- water chestnuts: 1 can (8 ounce can, sliced)
- pineapple tidbits in juice, drained and juice reserved: 1 can (8 ounce can)
- cornstarch: 1 Tbsp
- sesame oil: 0.125 tsp
Metric Conversion
Stages of cooking
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Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
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Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
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Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.
