Ingredients:
500 g chicken fillet, cut into strips
1/4 cup soy sauce
1/4 cup water
2 tbsp. sugar
1 tbsp. honey
1 garlic clove, minced
1 tsp. grated ginger
1 tbsp. cornstarch
2 tbsp. vegetable oil
2 tbsp. sliced green onions
sesame seeds for sprinkling
Preparation:
In a small bowl, combine soy sauce, water, sugar, honey, garlic and ginger. Stir well.
In a separate bowl, dilute the cornstarch with a little water.
In a large skillet, heat vegetable oil over medium heat. Fry the chicken strips until cooked through, about 5-7 minutes.
Pour the sauce into the skillet with the chicken and bring to a boil. Add the diluted starch and cook, stirring, until the sauce thickens.
Serve the teriyaki chicken and rice sprinkled with green onions and sesame seeds.
