chicken teriyaki stir-fry

Ingredients:

• 1/3 cup soy sauce
• 2 tbsp mirin
• 1/4 cup sugar
• 1 tbsp grated fresh ginger
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 4 (6-oz) boneless, skinless chicken breasts, trimmed and sliced thin
• 1 red bell pepper, julienned
• 1 jalapeno, julienned
• 3 scallions, sliced thin on bias

Preparation:

• Whisk soy sauce, mirin, sugar, ginger, and cornstarch together in bowl.
• Heat 2 tsp oil in skillet over medium-high heat.
• Pat chicken dry with paper towels.
• Stir fry half of chicken in skillet until lightly browned and no longer pink, about 3 minutes. Transfer to plate.
• Repeat with another 2 tsp oil and remaining chicken.
• Add remaining 2 tsp oil, bell pepper, and jalapeno to emptied skillet and cook until just softened, about 3 minutes.
• Return chicken and any accumulated juices to skille and toss to combine. Whisk soy sauce mixture to recombine, then add to skille and cook, stirring constantly, until slightly thickened, about 1 minute.
• Garnish with scallions.

Serving suggestion:

• serve over rice.

Prepared: 2012-06-15

Categories: Chicken

Makes: 4 servings