Teriyaki chicken. Always a favorite.
A good teriyaki chicken starts with a home-made teriyaki sauce. First up Chef Lena had the boys make her special gingered teriyaki sauce. It was used to marinate the chicken breasts, the remainder was set aside to finish off the dish. White rice was rinsed of its starches then steamed on the stove top. Then the boys got busy trimming and chopping a variety of vegetables to be used for a stir-fried side. The chicken breasts were quickly seared then poached in a teriyaki broth. Final step was to stir fry the veggies to perfection. Lastly, we worked on our plating skills, as presentation is as important as taste.