Spicy Teriyaki Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Onions

  Raw

  ½ large or 75g

• Mushrooms

  White, raw

  3 cup, whole or 288g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Hoisin sauce

  Ready-to-serve

  2 tbsp or 32g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Chop chicken breast into bite sized pieces. Marinate in soya sauce, hoisin sauce, sriracha, ginger, and pepper. Let sit for at least an hour (the longer the better though - sometimes I let mine marinate in the fridge all day!
2. Chop up onion, mushrooms, bell pepper, and mince the garlic.
3. In a large pan or wok, heat sesame oil and vegetable oil on medium heat. Add the onions and let them brown.
4. Add the mushrooms and garlic to the pan. Let the mushrooms cook down for 3-5 minutes.
5. Add the chicken to the pan and cook until the chicken is getting close to fully cooked before adding the bell peppers.
6. Add extra soya sauce, hoisin sauce, sriracha, ginger, garlic, salt, pepper, and vinegar to taste. Cook for 3-5 minutes before serving.

Similar Foods

• Chicken Teriyaki Sandwich
• Teriyaki Garlic Chicken
• Pineapple Teriyaki Chicken Skillet
• Teriyaki Chicken with Vegetables
• Easy Grilled Chicken Teriyaki
• Simple Chicken Teriyaki Stir Fry