Recipe by Cellu
Ingredients:
1 kg boneless, skinless tender chicken breast pieces
3-4 tbsp cooking/olive oil
1 bunch spring onions
1-2 tbsp sesame seeds (roasted)
For the Teriyaki Sauce
1 cup soy sauce
4 tbsp sesame (gingelly) oil
3 tbsp honey (or pomegranate syrup)
3 tbsp rice vinegar
3 tbsp finely minced fresh ginger
3 tbsp finely minced fresh garlic
3 tbsp pepper powder
2-3 green chillies (finely chopped) *Optional
2 tbsp cornstarch (mixed in 2-3 cups of water)
salt to taste
sugar to taste
Steps:
Ingredients:
1 kg boneless, skinless tender chicken breast pieces
3-4 tbsp cooking/olive oil
1 bunch spring onions
1-2 tbsp sesame seeds (roasted)
For the Teriyaki Sauce
1 cup soy sauce
4 tbsp sesame (gingelly) oil
3 tbsp honey (or pomegranate syrup)
3 tbsp rice vinegar
3 tbsp finely minced fresh ginger
3 tbsp finely minced fresh garlic
3 tbsp pepper powder
2-3 green chillies (finely chopped) *Optional
2 tbsp cornstarch (mixed in 2-3 cups of water)
salt to taste
sugar to taste
Steps:
- Heat oil and add chicken pieces and let it sear, flipping it all the time till almost cooked.
- Meanwhile, prepare the teriyaki sauce. Heat oil, add ginger and garlic, sauté for a minute. Add rest of the ingredients including cornstarch slurry. Cook over slow heat for 1-2 minutes.
- Stir in the hot sauce in to the chicken dish. Continue to cook while continuously tossing until the sauce has thickened.
- Once chicken is cooked, add white parts of spring onions and give it one final mix.
- Dish out and garnish with remaining greener part of spring onions.
- Decorate on top with roasted sesame seeds.
- ENJOY!
Notes:
- For quicker cooking process, chicken pieces can be marinated earlier with salt and pepper powder.
- Personally, I prefer Pomegranate Syrup in my food in place of honey.
- Teriyaki Sauce, once hot and ready, needs to be poured immediately over chicken, veggies, stir fry, etc.
- If all of it is not used up at once, cool it completely and then store in an airtight container in the refrigerator, which can last up to a week.