Orange Chicken Teriyaki Recipe

Author: Cynthia Lee

Nutrition Information

Serves: 4

Calories: 499.6

Fat: 28.7 g
Saturated fat: 8 g
Carbohydrates: 17.2 g
Sugar: 12.4 g
Sodium: 2157.7 mg
Fiber: 0.6 g
Protein: 36.5 g
Cholesterol: 157.9 mg

Recipe type: Main

Cuisine: Japanese

Prep time: 1 hour

Cook time: 15 mins

Total time: 1 hour 15 mins

This Orange Chicken Teriyaki Recipe is a multi-colour Asian-style marinade, containing some very easily available ingredients. It's syrupy and tangy taste makes it a favourite dish of both children and adults. The teriyaki sauce nicely perks the healthy ingredients like peppers, chicken, ginger, orange juice and vegetable oil. The orange-ginger flavour nicely merges with the refreshing tri-coloured peppers and provides you with an amazing zest.

Ingredients

Gluten free teriyaki sauce - ½ cup
Orange juice, freshly squeezed -1/3 cup
Red pepper, finely crushed - ⅓ teaspoon
Ginger, freshly minced - ⅓ teaspoon
Vegetable oil - 1 tablespoon
Boneless chicken breasts, cut into large bite-sized pieces - 1 lb
Yellow pepper, chopped into large chunks - 1
Green pepper, chopped into large chunks - 1
Red pepper, chopped into large chunks - 1
Corn starch - 1 tablespoon
Water - 1 tablespoon
Cashews, optional - ¼

Instructions

Decant ½ cup of gluten free teriyaki sauce into a large bowl and top it with ⅓ cups of freshly squeezed orange juice. Mix up the two ingredients.
Now top the teriyaki-orange mixture with ⅓ teaspoon of red pepper, and ⅓ teaspoon of minced ginger.
Pour 1 tablespoon of vegetable oil into a large frying pan or wok and place it stove, setting the temperature at a medium level.
Once the vegetable oil is warm, place 1 lb of bit-sized boneless chicken breasts’ pieces in it and stir fry.
Continue stir frying for at least 5 minutes or until the chicken pieces change in colour and are no longer pink.
Add in the chopped yellow pepper, green pepper, and red pepper.
Use a wooden ladle to continue stir frying and cooking for another 2 to 3 minutes until the vegetable and chicken pieces are tender.
Reduce the stove’s heat to low range and let the mixture simmer for few minutes.
Meanwhile, take a small bowl and stir mix 1 tablespoon of corn starch and 1 tablespoon of water until forming a smooth and rich paste.
Now drizzle this corn mixture over the previously mixed orange-ginger-teriyaki and use a spoon to mix and coat the ingredients.
Pour the mixture over the vegetable-chicken mixture in the frying pan or wok and continue to stir cook for 4 to 5 minutes or until the sauce is velvety but smooth.
Your Orange Chicken Teriyaki is ready; serve it over rice or as it is. Enjoy!