I seem to be forever looking for that just right teriyaki recipe. I've found a few close ones, but I like my teriyaki, a glaze especially, to be thick and rich. This recipe was good. I'd make it again.
The fun part of this recipe was I got to use my new peeler. I broke down and bought a Titan peeler that peels things in a julienne fashion. OMG I loved it. A bit complicated at first to figure out how to use it and not cut my knuckles off, but we had success.
Teriyaki Glazed Chicken
Serves 4- 4 Boneless chicken, cut into strips
- 3 tablespoons Vegetable oil, divided
- 4 medium Carrot, julienned
- 1 medium Sweet onion, julienned
- 1/2 cup Soy sauce
- 1/2 cup Packed brown sugar
- Hot cooked rice
In a large skillet, or wok, stir fry chicken in vegetable oil. Remove chicken once juices run clear and set aside.
Stir-fry carrots. Add onions and stir fry for 2-4 minutes. Combine soy sauce and brown sugar; add to skillet.
Bring to a boil. Return chicken to skillet. Boil for 5 more minutes or until sauce is slightly thickened.
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