How to Make Teriyaki Chicken

• Start by marinating the chicken breasts with ginger-garlic paste, paprika or red chili powder, pepper powder, mixed herbs, lemon juice, and olive oil. Let the chicken sit in the marinade for at least 30 minutes to soak in all the flavors.
• In a hot pan, sear the marinated chicken breasts until they are golden brown on both sides and fully cooked through. Once done, set them aside and let them rest. You could also air-fry the chicken at 200℃ for 10 to 12 minutes.
• Heat a pan with 1 tsp oil, and sauté the cooked rice with mixed herbs, chopped parsley or coriander, and a pinch of salt. This simple yet aromatic rice pairs perfectly with the teriyaki chicken.
• In the same pan, add a bit of oil if needed and sauté the diced bell peppers and blanched broccoli florets. Season with mixed herbs, chili flakes, and salt to taste. Cook until the vegetables are tender but still crisp and vibrant.
• Now heat oil in the same pan and combine the minced garlic, sweetened teriyaki sauce, schezwan sauce, and ketchup. Cook on low heat until the sauce thickens slightly and the garlic is fragrant.
• Slice the cooked chicken and place it on a bed of herbed rice. Drizzle the teriyaki sauce generously over the chicken, and arrange the sautéed vegetables on the side. Enjoy !