Teriyaki Chicken with Chili, Garlic, Green Onions, and Rice

Main Dishes | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Teriyaki chicken with chili, garlic, green onions, and rice.

Ingredients

Skin-On Chicken Breasts - 8.8 oz
Mild Chili Spice - 1 piece
Garlic - 2 cloves
Yakiniku sauce - 4 spoons
Sprouted legumes - 3.9 oz
Vegetable Oil - 2 spoons
Spanish onions - ½ heads
Red Long Chili Peppers - ½ pieces
Pak choi salad - 2.6 oz
Salt - a pinch
Sugar - a pinch
Scallions - 1 stalk
Rice - 3.5 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.