Nutrition Facts
2 servings
2
Glazed Chicken Strips Recipe
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Discover this recipe for glazed chicken strips. A little taste of Asia on your plate, very easy to make for the whole family.
Ingredients
2 Chicken breast
15 Teriyaki Sauce
1 clove Garlic
1 Cornstarch
7 Water
1 Lemon juice
1 pinch Pepper
4 Chives
Directions
1
Preparation of the chicken: Cut the chicken breasts lengthwise and separate the strips. This gives 4 strips of chicken per person.
2
Preparation of the marinade In a soup plate, pour the teriyaki sauce, a tablespoon of lemon juice, and a chopped clove of garlic. Let it marinate in the refrigerator for 1 hour, turning the pieces occasionally to soak them well in the marinade.
3
Cooking Heat a wok (or a sauté pan) with 1 tablespoon of oil. In the meantime, drain the chicken pieces from the marinade and set the marinade aside.
4
Gently place the pieces of chicken in the wok over high heat, quickly browning each side, then lower the heat and pour in the marinade. Carefully and frequently turn the pieces of chicken in the cooking marinade to thoroughly coat them with the sauce, which will become slightly syrupy. The cooking should last a total of barely 5 minutes; the chicken should be cooked but not too much so that the meat remains tender.
5
Mix 1 teaspoon of cornstarch with water. Pour the liquid into the wok and mix well; the sauce will quickly change texture and thicken slightly. Toss the pieces of chicken in the sauce again, cook for just 1 more minute, and then place the chicken pieces on a plate.
Ingredients
Ingredients
2 Chicken breast
15 Teriyaki Sauce
1 clove Garlic
1 Cornstarch
7 Water
1 Lemon juice
1 pinch Pepper
4 Chives
Directions
Directions
1
Preparation of the chicken: Cut the chicken breasts lengthwise and separate the strips. This gives 4 strips of chicken per person.
2
Preparation of the marinade In a soup plate, pour the teriyaki sauce, a tablespoon of lemon juice, and a chopped clove of garlic. Let it marinate in the refrigerator for 1 hour, turning the pieces occasionally to soak them well in the marinade.
3
Cooking Heat a wok (or a sauté pan) with 1 tablespoon of oil. In the meantime, drain the chicken pieces from the marinade and set the marinade aside.
4
Gently place the pieces of chicken in the wok over high heat, quickly browning each side, then lower the heat and pour in the marinade. Carefully and frequently turn the pieces of chicken in the cooking marinade to thoroughly coat them with the sauce, which will become slightly syrupy. The cooking should last a total of barely 5 minutes; the chicken should be cooked but not too much so that the meat remains tender.
5
Mix 1 teaspoon of cornstarch with water. Pour the liquid into the wok and mix well; the sauce will quickly change texture and thicken slightly. Toss the pieces of chicken in the sauce again, cook for just 1 more minute, and then place the chicken pieces on a plate.
Notes
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Mamie
Glazed Chicken Strips Very good recipe. It was a real delight! The strips were tender and the sauce flavorful. My suggestion: I followed the recipe but used a mix of sweet and salty soy sauce instead. For the side vegetable, I made zucchini cut into pieces in the oven with just a drizzle of olive oil and two spoonfuls of salty soy sauce. There's no need to add salt. -
stephanie-k68
Very good Very good recipe, but for my taste, I would reduce the amount of sauce so that it doesn’t soak completely. But the sauce is perfect, not too strong, and the texture allows the chicken strips to be well coated. My suggestion: For a perfect dish in my opinion: a little less sauce, slightly smaller pieces of chicken, and a longer marinating time to thoroughly infuse the meat and make it more tender during cooking. -
nadi-m
very good very good recipe easy to make and to make again My suggestion: I used soy sauce with apple cider vinegar instead of the suggested sauce, it was very good, plus there is no problem with it being too salty, -
Marysa
Small personal addition I often use this Japanese sauce, and I really like vegetables; you can add all sorts of vegetables. You need to stir-fry them in a wok after the pieces of chicken. You can cook them beforehand if they need a bit more cooking (zucchini, green beans, carrots...). You can also add onions! What I prefer is the mix of bell peppers (3 colors), green beans, mushrooms, onions, carrots, and for a little exotic touch, bamboo shoots!! My suggestion: The small variation is to replace the chicken with sliced beef, fish, or shrimp... -
Marie-Hélène
Lacquered Chicken Strips I would just like to ask a question about this recipe. What vegetable would go well with this dish, as we love vegetables?
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