- Chicken breasts BUY NOW thin cut or chicken tenderloins BUY NOW
- 1⁄2 cup low sodium soy sauce (make sure its low sodium)
- 1-2 tablespoon fresh grated ginger (use 2 if you love fresh ginger)
- 4 tablespoons dark brown sugar
- 2 tablespoon rice wine or Asian rice vinegar
- 3 garlic cloves minced
- 1 cup water
- 1 teaspoon sesame oil
- Corn starch
- Fresh cut scallions
- Prep your chicken by cutting the breasts or tenders into small thin strips.
- Coat the chicken in a bowl of corn starch with the 1⁄2 teaspoon of five spice powder.
- Shake the excess corn starch off.
- Using cast iron or stainless-steel, heat some sesame oil and cook the chicken until it’s a light golden brown color. (If your chicken is sticking to the pan then the outside was not cooked enough, but you can use the crisp goodies and scrape them into the dish. The chicken can be cooked half way thru and further cook once the sauce is added back in.)
- Place the chicken to the side on a plate w/paper towel to drain the excess oil.
- In a small bowl combine the combine the soy sauce, brown sugar, water, and rice wine.
- You can deglaze with a splash of rice wine.
- In a small pot heat 1 teaspoon of sesame oil, garlic and ginger until fragrant on a low heat. Only a 1 min to just open the aroma.
- Add the combined soy sauce and cook until it just boils and then reduce the heat to low.
- Combine the corn starch with 2 tablespoons of water to make a slurry , which will thicken the sauce.
- Add the corn starch slurry to the pot and stir until just thickened.
- Return all your Teriyaki to the pan and add your chicken back in. Simmer 10-15 mins, making sure the chicken is cooked through.
- Top with fresh scallions and serve with traditional plain white basmati rice or the rice of your choosing.The chicken should be soft and buttery. The sauce should be both balanced sweet and salty but not overpowering in either direction.
- For an added fun twist, add crushed peanuts on top when serving.
- You can also make the sauce and add peanut butter while using on cold sesame noodles.
Find the entire recipe book by Eric Charles Mokotoff here.