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How To Cook StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

18 Sep

How To Cook StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

One of the earliest dishes I tried out at Japanese restaurants was the Chicken Teriyaki. Lightly grilled and basted with the mildly sweet teriyaki sauce, the tender pieces of chicken always go well with steamed rice. Though I’ve seen the teriyaki marinade being sold at the supermarket shelves, I never got around to buying them until a few months ago – now that I have an oven at home.

I never knew that it was so easy to prepare a dish of oven-roasted chicken teriyaki to perfection but that would be a recipe for another day to share with you. For today, let me share with you what I attempted for the first time which resulted in a thumbs up from my wife

Stir-fried boneless chicken with capsicums in teriyaki sauce may be a long name to pronounce but definitely short and easy to cook. Ingredients are simple and cooking time is minimal. I do think that this dish would be better if a couple of slices of onion are included but you won’t be disappointed even if you don’t have it. The capsicums themselves will give a slight robust taste to this dish, not to mention, a crunch to the otherwise tender pieces of chicken.

For the chicken, I chose the whole leg of chicken, completely deboned with skin removed. Breast meat may not be suitable as it is less tender. The skin is removed so that the dish will turn out less oily. Moreover, it would not be suitable to stir fry the chicken with meat intact. If you prefer to have the chicken skin on, roasting would be a better option.

This is my quick recipe for Stir Fried Boneless Chicken with Capsicums in Teriyaki Sauce


2 whole leg of chicken (deboned, skin removed and cut into bite sizes)
1 capsicum (julienned)
3 cloves garlic (chopped)
1 ½ tablespoons cooking oil (peanut, mixed or palm oil)
100 ml hot water

2 teaspoons light soya sauce
A couple of dashes of white pepper powder
1 teaspoon of corn flour

1 tablespoon of thick teriyaki sauce
2 teaspoons light soya sauce
A couple of dashes of black pepper powder to taste
Salt to taste

Season chicken with marinade for about ½ hour before cooking.

Heat wok on high heat till smoky. Add oil, garlic and chicken. Stir briskly. Add capsicums when chicken meat is seared.

Add seasoning and water and bring to boil.

Cook chicken thoroughly and dish up when gravy is reduced.

Serve hot with steamed white rice.