Chicken Teriyaki

My son Alex gave me a teriyaki sauce recipe of 2 parts soy sauce, 2 parts honey, 1 part wasabi paste. I followed it a bit loosely. It still turned out good!

Ingredients:

Marinade:

• 4 tablespoons low sodium soy sauce
• 4 tablespoons honey
• 1 to 2 tablespoons wasabi paste
  (adjust wasabi amounts to taste)
• 1 teaspoon sriracha sauce
  (I was low on wasabi, so added in some sirachi sauce)
• (optional) 1 teaspoon sesame oil
• (optional)1 teaspoon ginger paste
  (or 1 teaspoon fresh grated ginger, or 1/2 teaspoon powdered ginger, or to taste)
• 1 tablespoon corn starch mixed in 1/2 cup water 
   

Main Dish:

• 1 pound boneless chicken, cut into bite sized pieces
• 1 bell pepper, cut into about 3/4" chunks
• 1 sweet onion, cut into about 3/4" chunks

• 1 cup rice + water to prepare  (I made mine in a rice cooker )
• 2 green onions, slice on diagonal
• 1/2 tablespoon of sesame seeds

Instructions:

1. Mix soy sauce, honey, wasabi paste + options used together.
2. Place marinade in a gallon zip lock bag, add in chicken chunks. Mix together, and let marinate for an hour in the refrigerator, mixing around once or twice.
3. Saute the veggies on medium high heat for 4 - 6 minutes, until onions and peppers soften some. Remove veggies from pan, and hold on a plate.
4. Saute the chicken in two patches, a couple of minutes per side. Remove chicken from pan, and hold on a plate.
5. Mix 1 tablespoon corn starch with 1/2 cup water. Add marinade to pan, and add in corn starch water mix. Stir for a couple of minutes to thicken and cook sauce.
6. Stir back in chicken and veggies.  
7. Sprinkle with diced green onions and sesame seeds, and serve over rice.

Carole's Notes:

We liked this!