You will be delighted with these bite size chicken chunks coated in sweet and sticky teriyaki sauce!
600g boneless chicken thigh fillets, cut into chunks
1 tsp salt
1/2 tsp black pepper
300g cooked rice, to serve
300g broccolis, to serve
300g baby carrots, to serve
sesame seeds, to garnish (optional)
2 spring onion, to garnish (optional)
2 tbsp light soy sauce
1 tbsp dark soy sauce(optional, for colouring only)
2 tbsp mirin/rice wine
1 tsp brown sugar
1 tbsp water
1 tbsp sesame oil
1 tsp cornflour
Mix all ingredients for the cooking sauce in a small mixing bowl with a whisk, make sure the cornflour is well dissolved.
Boil the broccolis and baby carrots in a saucepan for 4-5 mins until tender, drain the water and set aside.
Heat 1 tbsp cooking oil in a large frying pan over high heat, add the chicken chunks in pan and season with salt and pepper.
Stir fry the chicken chunks for 5 mins until fully cooked and slightly browned.
Turn to medium heat, stir in the cooking sauce and have each chicken chunks coated, cook for 1-2 mins until the sauce is thicken.
Garnish with green onion and sesame seeds, serve hot with rice, broccolis and carrots.