Teriyaki Chicken Recipe

Inspired by Empire Chinese Kitchen

Time1h

Serves4

MARINATED & WOK-FRIED CHICKEN SERVED WITH BOK CHOY & RICE

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Ingredients

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Marinade

1 cup Aged soy sauce

1 tbs Honey

2 tbs Rice vinegar

1 tbs Ginger, minced

2 tbs Garlic, minced

1 tbs Toasted sesame oil

Chicken

1 1/8 lb (500 g) chicken breast, cut into bite-sized pieces

2 cups bok choy, chopped

2 tbs Tuscany sunflower oil

Rice

1 cup white rice

2 cups water

Method

Marinade Preparation

Prepare the Marinade

In a bowl, whisk together soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil until well combined.

Marinate the Chicken

Add the chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes or overnight for best flavor.

Cooking

Cook the Rice

In a medium saucepan, combine white rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and water is absorbed.

Stir-Fry the Chicken

In a large wok or skillet, heat vegetable oil over medium-high heat. Remove chicken from marinade (reserve marinade) and stir-fry for 5-7 minutes until cooked through.

Add Bok Choy

Add chopped bok choy to the wok and stir-fry for an additional 2-3 minutes until wilted.

Add Marinade

Pour the reserved marinade over the chicken and bok choy, and cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Serving

Serve

Serve the teriyaki chicken and bok choy over a bed of rice. Enjoy!