Chicken Teriyaki

20 Minute Meal

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Difficulty: ⭐️⭐️⭐️

Ingredients:

2 lbs of Boneless Skinless Chicken Breast or Thighs

2 Cups of Vegetables (asian stir fry is my favorite)

2 Cups of Jasmine Rice

3 tbsp of Ginger (wet ginger jar or bottle)

1 tbsp of Garlic

2 tbsp of Oyster Sauce

2 tbsp of Corn Starch

2 tbsp of Sesame Oil

3 tbsp of Vegetable Oil

1/4 Cup of Sugar

1/4 Cup of Brown Sugar

1/2 Cup of Soy Sauce

1/2 Cup of Water

Step 1: Mix the soy sauce, water, sugar, brown sugar, ginger, garlic, sesame oil, and oyster sauce. Make your rice now.

Step 2: Slice chicken in strips or dice in cubes. Pour half of the sauce from Step 1 on top of the chicken. Mix and set to the side.

Step 3: Heat a large saucepan or wok with the vegetable oil on medium/high heat. Add chicken wait 2 minutes and begin to stir. Add your veggies next and stir well for 5 minutes, add remaining sauce.

Step 4: Mix cornstarch with 2 tbsp of water, mix well so there’s no clumps. Pour into the chicken and veggies. You should have a thick sauce if not repeat with the same amount of cornstarch and water.

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