Chicken Teriyaki Stir Fry
Flavors of China, by Philip Chiang, P.F. Chang's China Bistro. Chef's Note: Tender chicken with a deep, rich flavor from a simple marination in Teriyaki Sauce, which caramelizes and coats the chicken in the skillet for a delicious finish. Total time: more than 2 hours; prep: 15 minutes; marinating: 4 hours or more; cooking: 15 minutes. Difficulty: easy. (Country: Japan — teriyaki is a Japanese preparation, though it appears in the book's Chinese section.)
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 454 g / 1 pound | boneless skinless chicken thighs, cut into bite-sized pieces | |
| 185 ml / 3/4 cup | P.F. Chang's Teriyaki Sauce, divided | |
| 1 Tbsp. | 15 ml | vegetable oil |
| 2 Tsp. | 10 ml | minced fresh garlic |
| 2 Tsp. | 10 ml | minced fresh ginger |
| — | sliced green onions | |
| — | sesame seeds |
Instructions
- Place the chicken in a zippered plastic bag with 1/2 cup Teriyaki sauce, press the air out of the bag and close. Refrigerate 4 hours, or overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the chicken and cook 5 minutes, or until cooked through.
- For saucier chicken, add the remaining 1/4 cup Teriyaki sauce; cook 2 minutes, or until the sauce is thickened and coats the chicken.
- Top with green onions and sesame seeds and serve.