Delicious Teriyaki Chicken

Teriyaki chicken is so delectably sweet and appetizing, and this custom made rendition is easy to get ready and pressed with flavor! In my a lot more youthful years, when I was simply starting my attack into eating all the more universally propelled nourishments, one of my #1 dinners to appreciate at an Asian café was teriyaki chicken.

 

Teriyaki chicken was absolutely "non-undermining", implying that it wasn't excessively fiery or excessively overwhelming with flavors that were new to me. It's a milder chicken dish, regularly presented with a type of vegetable and rice, so it was consistently ideal for my creating sense of taste.

 

I preferred how shiny and pretty Teriyaki chicken could be, the means by which basic yet intense in sweet and appetizing flavor, and it's a dish that I appreciate right up 'til the present time. This teriyaki chicken formula is simply such a treat, as it's snappy, simple and tasty, and a dish that makes certain to turn into a delightful top pick!

 

 

 

Ingredients:

 

Teriyaki Chicken

• 1/2 small onion, sliced
• 1 small red bell pepper, cored and sliced
• 2 cups baby broccoli florets (long, thin style broccoli)
• 6 cloves garlic, pressed
• Avocado oil, or other high-heat oil
• Rice, to serve as accompaniment
• 1 teaspoon grated ginger
• 1 1/2 pound chicken breast tenderloins, cut into strips or chunks
• 1 cup fresh pineapple chunks
• 2 green onions, sliced

Teriyaki Sauce

• 3 (heaping) tablespoons honey
• 1/4 cup mirin
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 3/4 cup soy sauce

 

 

 

Instructions

 

1. Begin by preparing your teriyaki sauce: in a small sauce pan or pot, whisk together the water and the cornstarch until dissolved, then add in the soy sauce, mirin and honey, and whisk to combine; place over medium-high heat and bring to a gentle simmer for about 5-6 minutes, whisking occasionally, until the sauce goes from opaque and thin to dark, glossy, and slightly thickened; set aside.
2. To prepare the teriyaki chicken, place a large heavy-bottom skillet or pan over high heat, and add in about 2-3 tablespoons of the oil; once hot, add in the chicken and allow it to sear for a couple of minutes before stirring and cooking it through completely; remove from pan and set aside for a moment.
3. Add into the same pan the onion and red bell pepper slices, and saute for a couple of minutes just until slightly softened yet still crisp; add in the garlic and ginger, and stir to combine until fragrant.
4. Next, add in the baby broccoli florets and stir to warm through and soften, followed by adding back into the pan the chicken; drizzle in about half of the teriyaki sauce to begin with to coat everything, continuing to add as much as you'd like (or perhaps saving some to drizzle over when serving), and stir to combine.
5. Fold in the pineapple, then garnish with green onions and serve with warm rice.

 

 

 

source:https://thecozyapron.com