- 6 thin sliced chicken breasts (cut into long strips)
- ¾ cup of Teriyaki Sauce (Soy Yay- Veri Veri Teriyaki)
- ½ teaspoon of fresh garlic, finely minced
- ¼ teaspoon of ground ginger
- ½ teaspoon of Sriracha sauce (optional)
- 1 tablespoon of olive oil
- 1 teaspoon of sesame seeds
- Salt & pepper to taste
- Pound chicken breasts with a meat tenderizer before cutting into strips. (Don’t over do it!) Cut chicken into strips and marinate in teriyaki sauce for at least 6-8 hours. (The longer you marinate, the better – 24 hours marinating is recommended!)
- In a skillet, over medium heat, add olive oil. Once pan is getting hot, add in chicken (with all of the teriyaki marinade as well), garlic, ginger and sriracha.
- Let chicken cook for 10-15 minutes, or until internal temp of chicken reaches 160 degrees farenheight. (Time may depend on thickness of chicken strips). Be sure to constantly flip chicken strips over during cooking process.
- Once chicken reaches 160 degrees farenheight, add salt & pepper to taste, and sprinkle with sesame seeds.
Optional: toast sesame seeds in a separate fry pan for about 2 minutes on medium heat, or until golden brown. I served this chicken over home-made pineapple fried rice (recipe coming soon) and broccoli.