Teriyaki Chicken

Recipe by SwoR8193
READY IN: 50mins
YIELD: 2 pounds




  • Cut chicken into bite-sized pieces.
  • Pour enough marinade to coat chicken and mix together.
  • Refrigerate at least 20 minutes.
  • (To retain moisture during high temperature cooking.) You can refrigerate over night before cooking.
  • Heat a heavy wok or skillet and drizzle oil down sides and coat bottom.
  • It is important to have sufficent oil so the meat doesn't stick to the pan.
  • Excess will drain off.
  • Allow it to heat until it is slightly smoking.
  • Keep heat high and cook small batches of one cup or less of chicken pieces at a time.
  • Allow pan to heat for a few seconds between batches.
  • Cook each batch until barely done.
  • Chicken should be"blackened" if your heat is high enough.
  • When all chicken is cooked return it all to the pan and make sure it is completely done.
  • Dip out the chicken, leaving the excess oil in the pan and quickly stir-fry the onion and add it to the chicken.
  • Salt and pepper to taste.
  • Serve with fried rice and eggrolls, if desired.