Spicy Chicken Teriyaki

{ spicy chicken teriyaki.  it's what's for dinner.
the beautful ceramic bowl was handmade by my talented friend, olivia. }

Who doesn't love a good bowl of teriyaki over rice?  Chicken is my favorite, but the beauty of teriyaki is you can easily change it up with beef, seafood, tofu, whatever your heart desires (well, not really but you get the point).

The secret to this teriyaki?

These three ingredients:

- Korean hot bean paste (available at Asian supermarkets)
- Red pepper flakes
- Mr. Yoshida's marinade (available at Costco)

They do all the hard work for you.  All you have to do is add the protein and vegetable of your choice.

Directions:

Cut up chicken breasts into cubes.  Dice onions.  Place chicken and onions into a bowl.  Pour the Yoshida marinade over the chicken until it covers completely. 

[If you want to make a non-spicy version (particularly for kids), transfer a portion of the mix to another bowl before adding the bean paste and red pepper flakes.]

Add a spoonful (or two) of the bean paste to the marinated chicken and mix.  Spinkle with red pepper flakes (add more if you like it with a real kick!).  Mix and then refridgerate overnight (you can also cook right away but letting it soak in the marinade allows a richer flavor).

Once you're ready to cook, pour a little vegetable oil into a frying pan placed over medium-high heat.  Pour the marinated chicken and onion into the pan.  Cover and mix occasionally.  Once chicken is almost cooked through, add frozen or fresh vegetables (broccoli, peppers, and baby corn).  Cook until vegetables are tender.

Pour the teriyaki over a bowl of rice and dinner is served.

Mr. Yoshida's marinade is also perfect for an easy and quick way to make galbi (Korean marinated shortribs). It turns out amazing every time!