Teriyaki Chicken

Author: Monica Ming

Ingredients:

• 1 lb of chicken breast cutlets or chicken thighs

• 15 grams of chicken bouillon

• 20 grams of sugar

• 2 grams of ginger powder

• 2 grams of red pepper powder

• 50 grams of oyster sauce

• 15 grams of sesame oil

• 1/2 apple

• 1/2 onion

• 1 jalapeno

• 15 grams of sesame oil

• 2 tbsp Sriracha

• 3 tbsp honey

Instructions

1. Pulverize the apple, onion, and jalapeno into a paste using a food processor.

2. Mix in the ingredients. Massage the chicken with mixture for at least 5 minutes. Uncooked chicken will last 3 days max in the fridge.

3. Mix Sriracha and honey together. Apply onto one side of the chicken strips.

4. Cook at 350 degrees Fahrenheit for 15 minutes.

5. Flip the chicken. Apply Sriracha honey mixture on other side of chicken and cook for another 15 minutes at 350 degrees Fahrenheit.

6. Enjoy with steamed vegetables or roasted vegetables.