After a really busy day, or on days where I don’t feel like cooking, I fall back on a few recipes that don’t take a lot of effort and I know everyone will eat with no fuss. And this is one of those recipes, as it’s quick and easy to make, but most importantly it’s extremely tasty.
I was buying an organic gluten-free brand of Teriyaki Marinade. However, it was a little pricey, so I decided to make my own version. I looked at the ingredients on the back of the bottle and began experimenting until I got it to how I wanted it to taste. We like things quite spicy, so I use ½ teaspoon of chilli powder. But if you do not like quite as much spice, then adjust according to your own personal taste.
2 tablespoons (30ml) light olive oil, divided (I use this brand)
750g (26.5 ounces) skinless chicken breasts, cut into strips
4 medium potatoes, peeled and cut into about 1cm cubes
6 spring onions sliced, include some of the green part
1 tablespoon (15ml) finely chopped garlic
Homemade Teriyaki Marinade
125ml (½ cup) tamari or gluten free soy sauce
60ml (¼ cup) pure maple syrup
1 teaspoon (5ml) apple cider vinegar
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) fresh garlic, minced
1 teaspoon (5ml) fresh ginger, minced
½ teaspoon (2.5ml) chilli powder, or less depending how hot you like it
In a large bowl, add all the marinade ingredients and stir to combine, before stirring through the chicken strips. Cover with plastic wrap and allow it to sit for about 30 minutes.
While the chicken is marinating, steam the potatoes until almost tender.
Heat 1 tablespoon of the oil in a large non-stick, cast iron or heavy based frypan over a medium heat. I use a pair of tongs to add the chicken to the pan. This way the excess marinade drips off, otherwise it will just stick and burn on the frypan. Add about half of the chicken and stir-fry for a couple of minutes, or until the chicken is tender. Repeat with the remaining chicken before setting aside.
Heat the remaining oil before adding the spring onion and garlic, then cook for about 1 minute, stirring frequently. Next, add the diced potato and cook for a further minute.
Add ½ teaspoon of arrowroot starch to the marinade, stir until well combined. Now add the chicken back to the pan, along with the leftover marinade. Stir-fry gently for another couple minutes or until heated through.
Serve immediately with rice and seasonal vegetables.