Recipe for Chicken Teriyaki

[senior chef]

recipe is per one person
1 boneless , skinless chicken breast/person, cut into bit size pieces
small brocoli spears
sliced carrots, cut on bias
Sauce
1 cup pineapple
1 TBLSP corn starch
1 heaping TBLSP brown sugar
1 TBLSP teriyaki sauce
1/4 tsp ground ginger
1 tsp sesame oil
1 tsp white vinegar
light dash of cinnamon
using wire whip blend all sauce ingredients and cook over low heat until it boils and thickens. set aside.

over low heat pan fry chicken pieces until lightly cooked. set aside.

steam, 1st the broccoli , then the sliced carrots, set aside when done.

pour sauce over cooked chicken and cooked veggies.

 

[Ruthanne]

That sounds really good! Thanks for the recipe.

 

[sarah sam]

I cook for two, so I do a tiny-skillet teriyaki-style supper: whisk tamari, a touch of maple, ginger, and sesame oil; brown the chicken, add a few veggies, then pour the sauce and let it turn glossy for a minute or two. If you like it shiny-thick, stir in a little cornstarch slurry. This is the simple version I follow (gentle on the stomach): weeknight chicken stir-fry (teriyaki-style).