4(6-oz) boneless, skinless chicken breasts, trimmed and sliced into ¼ inch thick
1 red bell pepper, stemmed, seeded, and sliced thinly
1 jalapeno chilli, stemmed, seeded, and sliced thin (optional)
3 green onions, sliced thin on bias
Teriyaki sauce
⅓ cup soy sauce
¼ cup sugar
2 tbsp mirin
1 tbsp grated ginger
1 tsp cornstarch
Instructions
Whisk teriyaki sauce together in a bowl. Heat 2 tsp oil in 12-inch non-stick skillet over medium-high heat. Pat chicken dry with paper towels. Add half of the chicken to skillet, breaking up any clumps, and cook until lightly browned, about 5 minutes. Transfer to a plate. Repeat with 2 tsp oil and remaining chicken.
Add remaining 2 tsp oil, bell pepper, and jalapeno, if using to now- empty skillet and cook until just softened, about 3 minutes. Return chicken and any accumulated juices to skillet and toss to combine. Whisk sauce mixture to reconstitute, then add to skillet and cook, stirring constantly, until slightly thickened, about 1 minute. Garnish with green onions and serve.
Enjoy!
Notes
Recipe source: America’s Test Kitchen: The Best Simple Recipes.
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-teriyaki-stir-fry/