Ingredients
1¼cupteriyaki sauce,divided
3chicken breasts,boneless skinless, cut into bite sized pieces
½cupflour
½tspkosher salt
½tsppepper
2tbspolive oil
¼cuporange juice
green onions,and sesame seeds, optional garnish
Preparation
Add ¼ cup teriyaki sauce and the chicken to a bowl. Toss to coat.
Whisk together the flour, salt and pepper. Sprinkle the chicken with the flour mixture and toss to coat.
Heat the oil in a wok or large skillet over high heat.
Add the chicken to the pan in batches being sure not to crowd the pan. Cook the chicken for about 4 to 5 minutes or until golden brown and crispy on all sides. Transfer to a platter and repeat with the remaining chicken.
Once all the chicken is cooked, add the orange juice to the pan and cook for 1 to 2 minutes, scraping the bottom of the pan with a wooden spoon to release the brown bits.
Return the chicken to the pan and add the remaining teriyaki sauce. Bring the sauce to a boil and then remove from the heat.
Top the chicken with the green onions and sesame seeds if desired. Serve immediately.
