Chicken teriyaki

Chicken teriyaki

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Although most westerners are familiar with teriyaki in various forms, this chicken teriyaki has a surprisingly different taste.

Ingredients

Quantity Ingredient
2 chicken breasts, boned
3 tablespoons oil
1 green capsicum, cut into strips or squares
a dash salt and freshly ground pepper

Marinade:

Quantity Ingredient
1 tablespoon sugar
1 tablespoon dry sherry
2 tablespoons light soy sauce

Method

  1. Pierce the skin of chicken with a fork, so it will absorb marinade. Plunge into boiling water for a few minutes. Dry with paper towel. Heat 2 tablespoons oil and sauté the chicken pieces over a high heat, until browned. Drain off the oil, pour in the marinade and cook, covered, for 7–8 minutes over a low heat. Remove the lid and cook, shaking pan over a moderate heat, until the marinade is almost evaporated.
  2. Sauté the capsicum pieces in the remaining oil, sprinkle with salt and pepper. To serve, cool and slice the chicken, garnish with the capsicum.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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