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Annstein’s Pakistani-Japaani Chicken Teriyaki (照り焼き)

December 28, 2015

INGREDIENTS

1.3 – 1.5 KG Chicken (boneless)
1/4 KG Green beans
1/4 Bell peppers
1 gathee Spring onions
3/4 clove garlic
1 big onion
2 cups Soy sauce
2 Tbl Honey
2 tsp sugar
1 cup 7-up
1 tsp salt
1 tsp pepper

METHOD

Marinade. Put soy sauce, honey, sugar, salt, pepper, 1/2 clove mashed garlic, and half an onion finely chopped in a sauce pan. Heat and bring to a simmer until marinade starts to thicken. Cut the chicken into long thin strips and add to the marinade. Add the 7up. Mix well and leave for minimum of 4 hours. Best to leave it for 12 hours.

Cooking the chicken. Heat oil in a pan and add the other half of the onion finely chopped. Fry until brown. Once the onion is light brown add only the chicken (without the marinade). Cooked for 15 – 20 minutes until chicken is soft & cooked. Once cooked add marinade to the chicken. Heat and then add green beans, and then after 2-3 minutes add spring onions. After 5 minutes add bell peppers.

Rice. Boil up 2.5 cups of rice. Once ready drain the water from the rice. In another sauce pan heat oil for fry up 1/4 clove of garlic then once brown add the spring onion. After 2 minutes add the cooked rice and mix well until oil, garlic and spring onion are well mixed into the rice. Cook only for 3 minutes or so.

Serve the food.

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