Teriyaki chicken

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2 chicken breasts
220 ml water + 30 ml
50 g brown sugar
60 ml soy sauce
1 tablespoon honey
1 clove garlic
1 small piece of ginger
2 tablespoons cornstarch
1 tablespoon oil

1-Peel ginger and garlic clove
In a saucepan, bring the water, brown sugar, soy sauce, honey and juice from the crushed garlic and ginger to a boil over low heat to obtain a syrup.
2-Cut the chicken into thin strips and roll it into the cornstarch.
3-Dissolve 2 tablespoons of cornstarch in 4 tablespoons of water then pour into the saucepan and let the sauce thicken over medium heat, stirring.
4-In a skillet, brown the chicken pieces for 5 minutes with a little oil, turning them.
5-Add the Teriyaki sauce and simmer for another 3 minutes. Serve with rice.

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