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Picture of How to cook an impressive meal.
Teriyaki Chicken with Hokkien Noodle Stirfry. Mmm. Teriyaki Chicken. In my opinion though, food tastes a lot better made from scratch. The stuff you get at Sushi is so good, so when I made my own sushi I needed to make Teriyaki Chicken.

Let's the cooking begin.

(For optimal results, marinate overnight or so. I just make it in the morning and then cook it at dinner time. Just letting you know.)

Step 1: Ingredients

Picture of Ingredients
For the Chicken:
3 Tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon oil
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 boneless chicken breast halves, cut in small strips.
Salt and pepper to taste. (Screw that I can already taste it.)

For the actual meal:
Vegetables
Noodles, I recommend Hokkien noodles.
 
karossii5 years ago
Looks great!

One note, though - you mention using capsicum; what you have pictured is a red bell pepper. While the term capsicum actually covers a broad range of more or less the entire pepper family, it is most commonly used (at least, in the Americas) to refer to a Chili Pepper.

In any case, while you're not wrong in using a generic term, it could confuse some people so you may want to use the more specific name of the ingredient...
Bell peppers ARE capscums, just capsicums at the bottom end of the heat scale.
Noodle93 (author)  karossii5 years ago
First, I must commend your on your outstanding grammar.

However, in my country of residence (Australia), a red bell pepper is referred to as a 'capsicum'. Interestingly, a 'pepper' usually refers to a Chili in Australia.
That's kind of interesting.  I am from the SW US and I have never heard of anyone calling a pepper of any kind capsicum.  Amongst the people I have talked to we usually call peppers by their full names.  (i.e. bell pepper, chili pepper, poblano pepper, Dr. Pepper)
finfan75 years ago
You're missing an important ingredient from your teriyaki sauce.  Teriyaki sauce is traditionally made with soy, sugar and mirin.  Mirin is a very sugary rice wine with a high alchohol content.  It enhances the flavour, helps it thicken during cooking, and helps cook vegetables more quickly by creating more steam.
Sake also is used to give it another flavour sometimes and help cook vegetables faster.

My own personal version adds a bit of sushizu (rice vinegar) to give it a mellower wider flavour.
ooooh looks yummy! thanks
LinuxH4x0r7 years ago
great job!
callum-o7 years ago
Wowzer! what a swinging meal - cooked it for the whole family - and they loved it! Definately has my vote! Keep up the good work Noodle93!
Noodle93 (author)  callum-o7 years ago
Thanks ;)