Ok, this recipe was fantastic. It took some time to prepare; I made my own teriyaki sauce by boiling Soy Sauce, Ginger, Garlic, Mirin, Rice Vinegar, and brown sugar for 15 minutes - and sliced far more green/red pepper and onion (I used red, super finely chopped) than is called for, and sliced the chicken in long thin strips like you would see in typical 'North American' Chinese restaurants. As stated by nearly everyone else, you really do have to go heavy on the sauce to make the dish spectacular, and it works better with Jasmine rice if you have the extra sauce to put on it. I find that the chicken would be a bit better if it were crispy, so maybe a bit more oil (nothing wrong with a little splurge now and again) at a really high temperature will give the chicken chunks a better texture. Oh, and i put the sesame seeds in at the very end, and it coated all the chicken and peppers perfectly. All in all this is definitely one for the books.
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Ok, this recipe was fantastic. It took some time to prepare; I made my own teriyaki sauce by...