This is a merge of cooking chicken, teriyaki style, vs the stir-fry destination (the merge)...
CHICKEN:
Chicken (ie 4 thighs boneless skinless;important!)
Soy sauce - 2 tbsp
Oyster sauce
Cornstarch
Black pepper
NOODLES:
Nest medium egg noodles or egg chow mein noodles
VEGETABLES:
Broccoli
Snap peas
Carrot
Mushrooms (Shiitake)
Beansprouts
Onion
Celery
Cabbage
Red Bell Pepper
Green Onion
SAUCE:
Soy sauce - 3 tbsp
Oyster sauce 2.5 tbsp
Sesame Oil 1 tbsp
Sugar 1 tbsp
Black vinegar (less harsh than regular; for subtle tanginess) 3 tbsp
(or Rice vinegar; or red wine vinegar; or red wine?)
Black pepper 1/2 tsp
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Options:
SPICES:
Brown sugar
Black pepper
Garlic
Ginger
Sesame seeds
Lemon Juice
Teriyaki Sauce
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Ingredients
2 Chicken Breasts
1 c Soy sauce (teriyaki sauce)
3 T Rice Vinegar (teriyaki sauce)
1 c Water (teriyaki sauce)
3 T Brown Sugar (teriyaki sauce)
1 T Fresh grated ginger (teriyaki sauce)
1 t Crushed Red Pepper (teriyaki sauce)
1 t Garlic (minced, or grated (teriyaki sauce)
1⁄2 t Cornstarch (teriyaki sauce)
1 t Sesame Seeds (garnish)
1⁄2 c Green Onion (garnish)
Make the sauce first, combine ingredients over high heat; bring to boil. Add cornstarch (slurry) to thicken, remove heat.
With chicken in baking dish, pour half the sauce over chicken. Bake at 400 deg for 20-25 mins, until cooked through.
Drain excess liquid, then pour the remaining teriyaki sauce over the chicken. Serve.
Mise en place: Make 'shells' of onion, green Bell pepper, red Bell pepper, etc heavier in the mix...
