For an interesting contrast in flavors, serve these boneless wings with Stir-Fried Cauliflower and plain cooked rice.
INGREDIENTS | SERVES 4
- 1 pound boneless, skinless chicken breasts
- ⅔ cup teriyaki sauce
- 4 green onions, finely chopped
- 2 teaspoons granulated sugar
- ¼ cup minced ginger
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic, crushed
- ¼ teaspoon red pepper flakes
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Combine the teriyaki sauce, green onions, sugar, and ginger in a bowl.
Store half the teriyaki-sauce mixture in a sealed container in the refrigerator. Combine the chicken in the bowl with the remainder of the teriyaki sauce mixture, and marinate in the refrigerator for 30 minutes.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the crushed garlic and the red pepper flakes. Stir-fry for 30 seconds, then add the chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked.
Add the reserved marinade into the pan. Reduce the heat and cook, stirring occasionally, until the chicken is fully cooked and nicely glazed with the sauce. Serve hot.