Teriyaki Chicken with Chili, Garlic, Green Onions, and Rice
Main Dishes • Japanese
Description
Teriyaki chicken with chili, garlic, green onions, and rice.
Ingredients
- Skin-On Chicken Breasts 10 oz
- Mild Chili Spice 1 piece
- Garlic 2 cloves
- Yakiniku sauce 4 spoons
- Sprouted legumes 5 oz
- Vegetable Oil 2 spoons
- Spanish onions ½ heads
- Red Long Chili Peppers ½ pieces
- Pak choi salad 5 oz
- Salt a pinch
- Sugar a pinch
- Scallions 1 stalk
- Rice 5 oz
Step-by-Step Guide
Step 1
Cut the chicken into strips and place it in a bowl. Add the minced chili and garlic, along with the teriyaki sauce. Mix well, cover with plastic wrap, and refrigerate for 2-3 hours.
Step 2
Cook the rice in boiling water until tender. Drain.
Step 3
Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add the oil. Add the chicken and marinade, and stir-fry for 5 minutes until golden brown. Then add the bean sprouts, sliced red onion, red bell pepper, and bok choy.
Step 4
Fry for 2 minutes, making sure it doesn't burn. If necessary, add a little water. Season with salt and add sugar. Divide between 2 plates, garnishing with green onions. Serve with boiled rice.
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