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 MalaysiaIngredients
- 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
Marinate the chicken with cornstarch, rice wine, and salt. Stir to coat well and set aside.
Prepare the sauce by whisking together teriyaki sauce and gochujang until well combined. Set aside.
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.
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.
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.
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