Pei Wei's Teriyaki Chicken

Boneless Chicken Breast or Thigh meat cut into thin strips approximately the size of sugar packets. 1 - 1 ½ lbs.

Thin cut vegetables onions and carrots work great! Baby spinach, bok choy or napa cabbage all are terrific choices for some leafy texture.

Corn Starch Slurry (a slurry typically consist of 1 cup water and 1 Tablespoon cornstarch) - use only 1 Tablespoon of the slurry in the recipe

Vegetable Oil - 1 Tablespoon

Sauce Ingredients

3/4 cup - Soy Sauce

½ cup - Mirin Sweet Rice Wine

3/8 cup - Sugar

Let's Do This

In a skillet sauté your favorite thin cut vegetables with a touch of oil and 2-3 TBs of the sauce to add some flavor to the vegetables. Add the leafy vegetables towards the end so they do not overcook. Create a bed wither on top of some rice or straight onto the plate.

In the same skillet used to cook the vegetables add oil and stir fry the chicken until golden brown and done. You may have to do this in batches a ½ lb. at a time. Add 4 ounces of sauce for each ½ lb. of the chicken in the pan and bring it to a boil. Add cornstarch slurry and cook until the sauce reaches the consistency of honey. Place the chicken with the sauce on top of the vegetables.

Garnish with sesame seeds, green scallions rings or both!