DirectionsStep1Add all the ingredients for the sauce into a jug, whisk together, and set aside.Step2Chop chicken into 1 inch pieces.Step3Heat a non stick pan or wok on medium/high heat, add chicken and cook through for a few minutes, until its cooked through.Step4Add the capsicums to the pan and stir through for 1 minute.Step5Add 1/3 of the sauce to the pan and sir through.Step6Add the cornflour and water to the teriyaki sauce and whisk. Pour over chicken and stir through. It will thicken quickly with the heat.Step7To serve, add the rice to the bottom of a bowl, spoon the chicken saucy chicken on top. Garnish with sesame seeds and fresh diced shallotsIngredientsIngredients500 gramsSkinless (boneless chicken thigh)2 cupsBell Peppers (or roughly chopped capsicums-- in the US, red/yellow/green)5 tablespoonsLight Soy Sauce1 tablespoonsCooking Sake1 tablespoonsSugar Free Maple Syrup1 ½ tablespoonsGranulated Sweetener1 tablespoonsGarlic (crushed)½ tablespoonsGinger (grated)1 tablespoonCornflour2 tablespoonsWater2 cupsSteamed Jasmine Rice1 tablespoonSesame Seeds¼ cupScallions (fresh diced shallots)See moreNutritionalNutritional294 CaloriesFrom mysugarfreekitchen.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Sugar Free and Baked and Chicken Teriyaki
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