Spicy Teriyaki Chicken Stir-Fry Recipe
Spicy Teriyaki Chicken Stir Fry – easy and authentic Asian chicken stir fry with Annie Chun’s Teriyaki Sauce and Korean Gochujang. So delicious.
Foto: Rasa Malaysia
Ingredients
- 1 1/2 lbs . (750g) boneless and skinless chicken breast
- 1 tablespoon corn starch
- 1 tablespoon Asian rice wine (Japanese cooking sake or Chinese rice wine)
- 1/4 teaspoon salt
- 1/4 cup teriyaki sauce
- 1 tablespoon gochujang
- 1 1/2 tablespoons oil
- 1 piece ginger (peeled and sliced (1 inch / 2 cm))
- 1 red bell pepper (seeded and cut into pieces)
- 1 g reen bell pepper (seeded and cut into pieces)
- 3 stalks scallion (trimmed and cut into 2 inch (5 cm) strips)
- white sesame (for garnishing)
Steps
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Marinate the chicken with cornstarch, rice wine, and salt. Stir to coat well and set aside.
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Prepare the sauce by whisking together teriyaki sauce and gochujang until well combined. Set aside.
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Heat a skillet over high heat and add the cooking oil. Once the oil is hot, sauté the ginger until aromatic, then add the chicken. Stir-fry the chicken until it turns white on the surface.
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Add the red and green bell peppers, toss, and stir-fry until the peppers become aromatic. Add the sauce and continue to stir-fry until the sauce slightly thickens.
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Add the scallions, toss a few times, then turn off the heat. Transfer the chicken to a serving platter, garnish with white sesame seeds, and serve immediately with steamed rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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