Overnight Teriyaki Chicken

Overnight marinade for chicken stirfry.

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Step 1

Grab a gallon ziploc bag and add in water, soy sauce, brown sugar, honey, worcestershire sauce, garlic, ground ginger, and ground garlic to the bag.

Step 2

Cut chicken into 1/2 in cubes, bell pepper into spears, and the portabella mushrooms into rough cuts or slices, and add to the bag.

Step 3

Add in any optional additions.

Step 4

Let marinade at least overnight, preferably up to 3 days.

Step 5

Take 1 cup uncooked jasmine rice, wash, and start in a rice cooker.

Step 6

Heat skillet on medium-high heat and pour bags contents into the skillet.

Step 7

Cook until the chicken and the vegetables are fully cooked then add the cornstarch mixed with the cold water as a slurry to thicken the sauce.

Step 8

Once the slurry is incorporated and the sauce begins to thicken, separate the chicken and vegetables from the sauce. Set the sauce to the side.

Step 9

Fry the chicken and vegetables in the skillet until caramelized and the vegetables begin to shrink.

Step 10

Mix both the sauce and the contents together and serve.