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

Name: Teriyaki Chicken with Chili, Garlic, Green Onions, and Rice
Prep time: 1 h
Total time: 1 h
Cuisine: Japanese
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

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.