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Teriyaki Chicken


By Cooking Escapades (Visit website)



My fascination with teriyaki sauce continues, I somehow do not seem to get enough of it.Teriyaki with basil leaves spiced with some green chillies make this a rather delicious dish with none of the flavours very overpowering.




Ingredients

Marinade

1 cup boneless chicken cut in strips

1 tbsp teriyaki sauce

1 tsp green chilli sauce

1/2 tsp grated ginger

1/2 tsp grated garlic



Sauce

1 onion cut into large cubes

2-3 deseeded green chillies cut into 1" pieces with slit in the centre

1 cup green capsicum cut into 1" long pieces

1 tsp ginger

1 tsp garlic

10 basil leaves

1 tbsp teriyaki sauce

1 tsp green chilli sauce

1/2 tsp soya sauce

salt to taste

2 tbsp sesame oil (tilsona brand)



To coat

2 tsp flour

2 tsp corn starch



Method

Mix all the ingredients for the marinade and toss the chicken pieces in it. Allow the chicken to marinate for 1-2 hours.
Heat 1 tsp oil in a wok. Mix the flour & corn starch. Coat the chicken pieces with the flour mix and fry them in the oil quickly for 2-3 minutes. Remove from fire.
Add the remaining oil, add the ginger-garlic and fry for a minute. Add the onions and fry for another minute. Add the capsicum, basil leaves and stir fry for another minute. Add the chicken, sauces and salt to season it. 


Cook it till the chicken is cooked thoroughly. Remove from fire and serve with steamed fried rice.


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