- 4-6 large deboned, skinless chicken breasts
- 1/2 cup Teriyaki sauce
- 1/2 cup soy sauce
- 3tbsn sweet chilli sauce
- 2tbsn fish sauce
- 2tbsn soft brown sugar
- 2tsp ginger, crushed
- 2 garlic cloves, crushed
- juice of 2 lemons (about 1/2 cup)
- canola/vegetable oil for frying
DirectionsCut the chicken into bite sized chunks and place in a Ziploc bag.
Combine all the marinade ingredients in a microwave safe bowl and heat until the sugar has dissolved.
Allow to cool for 10 minutes and pour over the chicken.
Allow to marinade for at least 20 minutes or over night.
When you’re ready to cook the chicken, heat a wok or large frying pan until it’s VERY hot and add 2tbsn canola or vegetable oil.
Drain the chicken from the marinade but KEEP the marinade.
Fry the chicken until it starts to feel firm and it’s gone a nice caramelly colour and turn down the heat.
Pour in half of the marinade and allow to cook until the marinade has reduced and has gone slightly sticky and thick and the chicken is cooked all the way through.
Serve the chicken with steamed jasmine rice and greens of your choice.