TERIYAKI CHICKEN
I had Teriyaki Chicken from a place called Shanghi Express in a Mall in Auburn Alabama. I worked for years trying duplicate this recipe. I believe this is it. The instructions sound more involved than they are. This is a quick stir-fry and so easy.
Provided by SwoR8193
Categories Chicken
Time 50m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Cut chicken into bite-sized pieces.
- Pour enough marinade to coat chicken and mix together.
- Refrigerate at least 20 minutes.
- (To retain moisture during high temperature cooking.) You can refrigerate over night before cooking.
- Heat a heavy wok or skillet and drizzle oil down sides and coat bottom.
- It is important to have sufficent oil so the meat doesn't stick to the pan.
- Excess will drain off.
- Allow it to heat until it is slightly smoking.
- Keep heat high and cook small batches of one cup or less of chicken pieces at a time.
- Allow pan to heat for a few seconds between batches.
- Cook each batch until barely done.
- Chicken should be"blackened" if your heat is high enough.
- When all chicken is cooked return it all to the pan and make sure it is completely done.
- Dip out the chicken, leaving the excess oil in the pan and quickly stir-fry the onion and add it to the chicken.
- Salt and pepper to taste.
- Serve with fried rice and eggrolls, if desired.
Nutrition Facts : Calories 571.6, Fat 17.9, SaturatedFat 4.6, Cholesterol 377.7, Sodium 394.4, Carbohydrate 7, Fiber 1.3, Sugar 3.2, Protein 90.2
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