INGREDIENTS
Serves 2
1/2 pound skinless, boneless chicken breasts
1/2 cup teriyaki sauce
2 scallions, finely chopped
1 teaspoon granulated sugar
2 tablespoons minced fresh ginger
1 tablespoon vegetable or peanut oil
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1. Cut the chicken breasts into thin strips approximately 11/2"–2" long. In a large bowl, combine the teriyaki sauce, scallions, sugar, and ginger. Store half the teriyaki sauce mixture in a sealed container in the refrigerator. Combine the chicken in the bowl with the remainder of the teriyaki sauce mixture and marinate in the refrigerator 30 minutes.
2. Heat a wok or skillet over medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the garlic and red pepper flakes. Stir-fry 30 seconds.
3. Add the chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked, about 3–4 minutes.
4. Add the reserved marinade into the pan. Reduce the heat and cook, stirring occasionally, an additional 2 minutes or until the chicken is fully cooked and nicely glazed with the sauce. Serve hot.