Chef Sonya Zimmerman from The Thirsty Beaver joined us to share their recipe for Chicken Teriyaki with Sauteed Vegetables.
- 1 small piece of fresh ginger peeled and diced
- 5 fresh garlic gloves diced
- ½ cup soy sauce
- 2 cups of water
- 1 cup of brown sugar packed
- ¼ cup of toasted sesame seeds
- ¼ cup of butter
Add everything to a pot boil then simmer on medium heat for 10 minutes or until it reduces by an inch. If you prefer the sauce less salty, add more water. If you want it thicker, you can add a slurry with cornstarch and water mixture.
Heat a pan with oil add chicken and your choice of veggies. Add sauce and then add your cooked pasta to it. Toss it all together and plate. Top with scallions.
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