Bits O' Teriyaki Chicken
Yield
2 servingsPrep
40 minCook
5 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
teriyaki sauce
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | whole |
chicken breasts
skinless, boneless |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
teriyaki sauce
|
|
| 5 | ml |
sugar
|
|
| 2 | whole |
chicken breasts
skinless, boneless |
*
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sesame seeds
toasted |
|
Directions
Combine teriyaki sauce and sugar in small bowl.
Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture.
Marinate for 30 minutes, stirring occasionally.
Remove chicken; reserve 2 tablespoons marinade.
Combine reserved marinade, cornstarch and water in small bowl; set aside.
Heat oil in hot wok or large skillet over medium-high heat.
Add chicken and sesame seed; stir-fry 2 minutes.
Stir in cornstarch mixture.
Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute.
Turn into chafing dish or onto serving platter.
Serve warm with wooden picks.
