Tag Archives: Sauce

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

Ingredients

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
Marinade

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

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

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.

How To Cook Magic Sauce?

5 Sep

I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It’s magic like that. Technically, it’s a riff on a chimichurri sauce – one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways.

Let’s just start by putting one thing out there. You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it – scrambled, omelette, frittata, you name it. I drizzle it on soups. This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls. I can attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well – particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal – just toss in another favorite seasonal ingredient or two.

It’s as versatile as a black dress. Although, it’s not really the little black dress of sauces. Think more bohemian that that – earthy, intricate and interesting. Completely approachable. The way the garlic-perfumed oil suspends flecks of rosemary, thyme, and oregano is really nice. And the rusty red tint of the paprika makes everything this sauce touches look just that much more special. If you do anything extra special with it, give a holler in the comments. I still have a half-full mason jar of it ready for business.

How To Cook StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

27 Aug

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

Ingredients

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
Marinade

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

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

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.