Teriyaki Chicken Recipe

4

Ingredients

4-6 large deboned, skinless chicken breasts
1/2 cup Teriyaki sauce
1/2 cup soy sauce
3 tbsn sweet chilli sauce
2 tbsn fish sauce
2 tbsn soft brown sugar
2 tsp ginger, crushed
2 garlic cloves, crushed
juice of 2 lemons (about 1/2 cup)
canola/vegetable oil for frying

Preparation

Step 1

Cut the chicken into bite sized chunks and place in a Ziploc bag.

Combine all the marinade ingredients in a microwave safe bowl and heat until the sugar has dissolved. Allow to cool for 10 minutes and pour over the chicken.

When you’re ready to cook the chicken, heat a wok or large frying pan until it’s VERY hot and add 2tbsn canola or vegetable oil.

Fry the chicken until it starts to feel firm and it’s gone a nice caramelly colour and turn down the heat. Pour in half of the marinade and allow to cook until the marinade has reduced and has gone slightly sticky and thick and the chicken is cooked all the way through.

Serve the chicken over rice.