Teriyaki chicken

Chicken Teriyaki

2 boneless chicken breasts, sliced into thin slices
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 medium garlic clove, minced or pressed
2 tablespoons mirin
1/2 teaspoon cornstarch

Combine soy sauce, sugar, ginger, and garlic in a small saucepan. Stir together mirin and cornstarch in a small bowl, then stir the mirin into the saucepan. Bring the sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce forms a syrupy glaze.

Heat a small amount of olive oil in a frying pan. Season the chicken with salt and pepper. Cook over medium heat until nicely browned.

Put chicken on serving platter or bowl and cover with teriyaki sauce. Serve with rice and steamed veggies!!

I got this from complimentstothechef.blogspot.com

Orange chicken

For the sauce

• 1/3 cup freshly-squeezed orange juice
• 1/4 cup reduced sodium chicken broth
• 2 tbsp soy sauce 
• 2 tbsp sugar
• 1 tbsp Chinese rice wine
• 1 tsp sriracha
• 1 tbsp rice vinegar
• 1/4 teaspoon white pepper
• 2 teaspoons corn starch

For the chicken:

• 20 oz skinless, boneless chicken breast, cut into small cubes
•  salt, to taste
• 1 1/2 tbsp corn starch
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1-inch grated ginger
• 1 teaspoon grated orange zest
• 2 tbsp chopped scallions
• 1/2 tsp sesame seeds, for garnish

Directions:

Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
 

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Garnish with the scallion and sesame seeds and serve over rice.