The recipe is comprised of 3 simple components: The marinade, the teriyaki sauce, and the easy cooking process. It’s so easy, in fact, that you should be able to get this dinner on the table in less than 30 minutes.
101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes - by Chef Jet Tila Easy Chinese Cookbook, Restaurant Favorites Made Simple, by Chris Toy Essential Wok Cookbook, by Naomi Imatome-Yum
PRO TIP: Check out my teriyaki marinade recipe post for further discussion and ways you can vary it up. Marinate the chicken. Chop 1 pound of chicken breast or chicken thighs into bite sized pieces. Submerge the chicken completely in the marinade in a bowl and cover, or seal it with the marinade in a plastic bag. Marinate in the refrigerator for at least 10 to 20 minutes until ready to cook. If you want more flavor penetration, marinate for 2 hours, or overnight in the refrigerator. Cook the peppers. Heat oil in a large pan or wok to medium-high heat. Add the peppers and cook 4-5 minutes to soften. Add the garlic and minced ginger and cook, stirring, for 1 minute. Cook the chicken. Add the chicken, reserving the marinade, and stir-fry for 4-5 minutes, stirring a bit, until the chicken is cooked through. Make it saucy. Pour the teriyaki marinade over the cooked teriyaki chicken, which will become your sauce. Simmer for 10 minutes to let the flavors develop. Enjoy! Garnish with fresh herbs and chili flakes. Top with some sesame seeds! Serve over white rice, if desired, or enjoy it on its own. Brown rice is good, too.
