TERIYAKI CHICKEN THIGH VEGGIE STIR FRY

I love chicken marinated in any type of sauce but my very favorite is Teriyaki sauce or marinade that gives the chicken a fantastic vibrant taste. Teriyaki is not really the sauce but a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.The tare is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions. Overtime there have been many variations of the teriyaki sauce as more and more ingredients are added to it to suit the tastes and preferences of different people.

INGREDIENTS

Marinade
1/2 Cup Soy Sauce
2 Tablespoons honey
2 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
2 Tablespoons Brown Sugar
2 Garlic Cloves minced
1 Ginger grated

Veggies
1 Carrot
1 Onion
1 Green Bell Pepper
1 Zuchinni

METHOD

Boil chicken until almost cooked through. Mix together all the marinade ingredients and whisk until the brown sugar dissolves. Add the chicken thighs making sure everyone of them is fully coated in the marinade mixture. Cover and marinate OVERNIGHT! This will give you a more intense flavour on the chicken

Take the chicken out of the marinade and add onto a non stick pan with very little oil. Dry fry the chicken thighs until browned and crispy, if you like a little char around the edges cook further on high heat

Add the julienne vegetables, carrots, onion, zucchini and green bell pepper 

Stir fry on high heat until vegetables cooked but still crunchy

Serve with rice, chapati or ugali

TERIYAKI CHICKEN THIGH VEGGIE STIR FRY

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 20 Minutes
Total time: 25 Minutes
Yield: 2 Servings
Ingredients

• 1/2 Cup Soy Sauce
• 2 Tablespoons Honey
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Sesame Oil
• 2 Tablespoon Brown Sugar
• 2 Garlic Cloves
• 1 Ginger
• 1 Carrot
• 1 Onion
• 1 Green Pepper
• 1 Zucchini

Cooking Directions

1. Boil chicken until almost cooked through. Mix together all the marinade ingredients and whisk until the brown sugar dissolves. Add the chicken thighs making sure everyone of them is fully coated in the marinade mixture. Cover and marinate OVERNIGHT! This will give you a more intense flavour on the chicken
2. Take the chicken out of the marinade and add onto a non stick pan with very little oil. Dry fry the chicken thighs until browned and crispy, if you like a little char around the edges cook further on high heat
3. Add the julienne vegetables, carrots, onion, zucchini and green bell pepper
4. Stir fry on high heat until vegetables cooked but still crunchy
5. Serve with rice, chapati or ugali