Spicy Chicken Teriyaki

Source : In A Big Bowl Add Chicken Salt And Corn Starch Mix Well Set Aside In A Small Bowl Mix Together The Sauce Ingredients Set Aside Heat Vegetable Oil...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by jenscookingdiary

at : May 4, 2026

Step:

In a big bowl, add chicken, salt, and corn starch. Mix well. Set aside.
In a small bowl, mix together the sauce ingredients. Set aside.
Heat vegetable oil over medium high heat. Saut ginger until fragrant.
Add chicken. Stir until the chicken change color.
Add bell peppers. Cook until you can smell the fragrant of the bell peppers.
Add sauce ingredients. Keep on stirring until the chicken and the bell peppers coated evenly with the sauce. Remove from the heat.
Sprinkle some toasted sesame seed on top.
Serve hot over steam white rice.
Yum!

Ingredients

1 Tbsp vegetable oil
1 inch ginger, thinly julienned
750 gr boneless chicken meat, diced
2 tsp cornstarch
1/2 tsp salt or to taste
2 bell peppers (I used 1/2 red bell pepper, 1/2 green bell pepper, 1/2 orange bell pepper, and 1/2 yellow bell pepper), diced
2 green onions, cut 1/2 inch toasted sesame seeds for garnish
For the sauce:
2 Tbsp mirin
2 Tbsp sugar
2 Tbsp sake/white cooking wine
2 Tbsp gochujang (Korean red chili paste)
4 Tbsp soy sauce