Quick Teriyaki Sauce over Sautéed Chicken, Green Pepper, and Shallot over Rice

Fast and authentic tasting. Serves 4 | January 2024

INGREDIENTS:

1 cup water

¼ cup soy sauce

5 teaspoons packed brown sugar

3 tablespoon honey

1/4 t ground ginger

¼ teaspoon garlic salt

2 tablespoons cornstarch

¼ cup cold water

1 ½ C chicken breast cut into small pieces

½ large green pepper cut into small pieces

2 T finely chopped shallot

2 T oil

1 ½ C cooked jasmine rice

METHOD:

• In a small saucepan add the water down to the garlic salt, cook on a slow simmering boil for 2 minutes stirring when needed. Watching constantly. Then add the 2 tablespoons cornstarch with ¼ cup cold water to thicken at end.
• Add oil to a hot sauté pan, add diced green peppers and shallots, and when slightly soft, add the chicken pieces and sauté in the hot pan with green pepper and shallot. Serve over jasmine rice.