Teriyaki Chicken with Sesame Togarishi Asparagus Stir Fry
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
Teriyaki Chicken
  • 1 chicken breast, approximately 6 - 8 oz, sliced in half into 2 thin cutlets
  • ¼ cup Tabasco Spicy Teriyaki Sauce
  • 1 tsp ginger, freshly grated
  • 1 tsp garlic, minced
  • 1 tbsp brown sugar
  • 2 tsp Chinese rice cooking wine
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
Sesame Asparagus Stir fry
  • 4 oz asparagus, woody bottoms removed and cut into 1½ inch lengths
  • ½ oz dried oyster mushrooms
  • 1 tsp sesame oil
  • 2 tsp peanut oil
  • ¼ tsp togarishi shichimi Optional but strongly advised!)
Garnish (optional)
  • sesame seeds
  • scallions
  • sriracha
  • sambal
Instructions
Preparation
  1. Place the dried oyster mushrooms into a small bowl and pour 1 cup (maybe more, maybe less) boiling (or near boiling) water over top.
  2. Steep the mushrooms for 20 to 30 minutes until softened.
  3. Whisk the teriyaki ingredients (minus the chicken) together in a small glass bowl.
  4. Add the chicken and turn to coat, set aside for 20 minutes. Be sure to turn the chicken in the bowl halfway through the marination.
  5. During this time, prepare the rice, asparagus, and other ingredients.
  6. When the chicken has been marinating for 20 minutes and the mushrooms have softened, drain the mushrooms and heat the grill to High. Be sure to clean and oil the grill to prevent sticking.
Cooking the chicken
  1. Place each chicken cutlet over High heat and allow to cook on the first side at least 3 minutes.
  2. Pour half the remaining marinade over each piece.
  3. Turn onto a new section of grill and repeat with the remaining marinade.
  4. Grill for another 3 minutes or until the chicken is cooked to an internal temperature of 160 degrees or so (the chicken will carry over after being removed while resting).
  5. Remove to a cutting board and tent lightly to keep warm.
Stir frying the asparagus and mushrooms
  1. Heat a small wok or skillet over High/Medium/High heat.
  2. Add the peanut oil and when it shimmers, add the asparagus, tossing to coat well with the oil.
  3. Toss every 30 seconds or so for about 2 to 3 minutes until the asparagus begins to turn brighter green.
  4. Add the softened mushrooms to the stir fry and cook for another 2 to 3 minutes until lightly browned and the asparagus is bright green.
  5. Drizzle with sesame oil and sprinkle togarishi over top, tossing to distribute evenly.
Putting it together
  1. Slice the chicken into ½ to ¾ inch thickness and serve on top of rice.
  2. Serve the asparagus/mushroom stir fry next to the rice and chicken.
  3. Garnish with sesame seeds, scallions, sriracha and/or sambal.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/07/13/teriyaki-chicken-with-sesame-asparagus-stir-fry/