Chicken Teriyaki with Vegetable Stir Fry Recipe
by Chef Boy Logro
Ingredients:
8 pcs airline cut chicken
1 cup soy sauce
¼ cup honey
1¼ tsp fresh ginger, peeled and grated finely
4 tsp vegetable oil
2 medium scallions, thinly sliced
For Vegetable Stir Fry:
1 cup snowpeas
1 cup beansprouts
1/3 cup vinegar
6 pcs shallots, sliced
1 pc medium sized carrot, jullienned
2 tbsp toasted sesame seeds
1 tbsp oil
1 tsp sesame oil
salt and black pepper to taste
Instructions:
1. In a pan, boil soy sauce and honey. Add ginger and set aside.
2. Season chicken breast with pepper and brown both sides in hot pan.
3. When browned, pour the rest of the teriyaki sauce and simmer until chicken is done. Set aside.
4. For the vegetable stir fry, heat oil in a pan and saute all the vegetables and add vinegar, sesame oil and sesame seeds.
5. When chicken is cooked, place chicken on top of the vegetables and serve with some teriyaki sauce on the side.
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