Printed from Jenn's Food Journey, adapted from Blogchef.com1 red pepper, thinly sliced
- Serves 2 -
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (or smaller)
2 Tablespoons, plus 1 teaspoon cornstarch
2 Tablespoons vegetable oil
1 garlic clove, finely minced
1 teaspoon mirin
1 teaspoon rice vinegar
1/4 cup soy sauce
1 Tablespoon teriyaki sauce
2 jalapeno peppers, sliced
pinch of granulated sugar
In a resealable plastic bag, combine the chicken and 2 Tablespoons cornstarch. Shake well until the chicken is evenly coated. Allow to stand for 5 minutes.
In a small bowl, mix together the remaining cornstarch, mirin, rice vinegar, soy and teriyaki sauce until well combined. Set aside.
In a deep non-stick skillet, heat the oil over high heat. As soon as the oil starts to shimmer, turn the temp down to medium. Add the chicken and quickly fry, stirring constantly, until the chicken is cooked through, about 5 minutes. Add the jalapenos and red pepper and stir fry 3 more minutes. Add the garlic and stir fry 1 more minute. Lower the heat to medium low and add the sauce mixture, stirring to coat everything. Keep on heat until the sauce has thickened (about a minute or two). Remove from heat. Serve over rice and enjoy!