• 1 large chicken breast, washed and sliced cup teriyaki sauce 3 tbsps. sesame seed oil 1 large white onion, sliced 1 tbsp. ginger, minced 2 tbsps. oyster sauce, Hongkong style 1 tbsp. light soy sauce snow peas (chicharo) coriander leaves Heat the oil in a saucepan, add onion, ginger and oyster sauce. Sauce on the chicken breasts and let stand for five minutes. While sauteeing, add the marinated chicken breasts. Save the marinade of teriyaki sauce. Stir the chicken to coat with the sauteed ingredients. Keep covered for 25 minutes and simmer. Add soy sauce and remaining marinade. Let boil. Season to taste. Add snow peas and coriander in the last few minutes of cooking. Serve hot.

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