Ingredients
4 small boneless skinless chicken breasts
2 yellow bell peppers
1 whole orange
24 ounces yoshida's original teriyaki sauce
1 ounce japanese dried chili (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Before starting the chicken portion of the meal I recommend getting your white rice started. Next, slice chicken breasts in to bite size pieces. Place chicken pieces in a bowl and add Yoshida's until it covers the chicken- add extra if you like to have leftover sauce to poor on rice. (If using chili peppers, add about 5-8 of these to the marinade now. Leave whole for a milder spice or for a spicier flavor crack in 1/2, either disposing of seeds or adding seeds as well to taste). Slice bell pepper in to long strips (stir fry style)- add to marinading chicken. Cut orange in 1/2. Slice one 1/2 and then cut the slices in to 1/2's. Remove any seeds. Place orange slices in marinade. Squeeze the other 1/2 of the orange in marinade. Now, grate all around the rind of the leftover 1/2 in to the sauce. Use your nose as a guide- can you smell all of the elements? Now you are ready. Heat pan or wok on medium high heat until hot. Add chicken and bell pepper marinade mixture. Cook on medium high until chicken pieces are done (approx. 10 minutes). Right about now your rice should be done. Voila- dinners ready!