Teriyaki Chicken and Snow Peas
Crispy
skinless chicken thighs stir-fried and swimming in a
beautiful flavored homemade teriyaki sauce. A hint of garlic adds a
twist on a traditional
Japanese Teriyaki Chicken recipe and makes it absolutely addictive! This
is
better than ANY store-bought teriyaki sauce, guaranteed. I make this
with snow peas or green beans. Both are delicious and add an extra
crunch. Serve over white rice or Quinoa.
Teriyaki Chicken and Snow Peas
1 ½ pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon cooking oil
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
2 tablespoons white wine
1 tablespoon sesame oil
2 teaspoons minced garlic (2 cloves)
1 green onion, sliced to garnish
2 cups fresh snow peas or green beans
1 teaspoon cornstarch mixed with 2 teaspoons water (if needed for thickening).
Heat cooking oil in a large pan over medium high heat until sizzling. Stir fry chicken, stirring occasionally until lightly browned and crisp.
In a small bowl whisk together the soy sauce, sugar, vinegar, wine and sesame oil to combine. Set aside.
Add the garlic to the center of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes). Add in the snow peas or green beans and stir fry for another 5 minutes making sure they are coated in the sauce. You want the them to be crisp tender.
If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.
Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.
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