Simple Chicken Teriyaki Stir Fry

• Meat

  • 953 2/3 g Chicken thigh, skinless and boneless fillets

• Produce

  • 2 Broccoli heads
  • 1 Capsicum/bell pepper, green wedges
  • 1 tsp Garlic
  • 1 Onion, wedges
  • 1 Shallot/green onion, stem
  • 1 cup Sugar snap/snow peas

• Condiments

  • 1/4 cup Mirin
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/4 cup Brown sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Sake

Found on cafedelites.com

Description

Ingredients

• 1 onion, cut into wedges
• 2 broccoli heads, cut into florets
• 1 green capsicum/bell pepper, cut into wedges
• 1 cup sugar snap/snow peas
• 1 tablespoon sesame oil
• 500g | 1lbs chicken thigh fillets, skinless and boneless, cut into bite sized pieces
• ¼ cup soy sauce
• ¼ cup mirin (sweet rice wine)
• ¼ cup brown sugar
• 2 tablespoons sake
• 1 teaspoon minced garlic (or 1 clove garlic, minced)
• 1 shallot/green onion stem, sliced to garnish

Directions

• Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with cooking oil spray until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (crunchy or soft). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
• Add sesame oil into the same pan. Stir fry chicken over medium - high heat, stirring occasionally to prevent burning. When chicken is golden and crispy, remove from pan.
• Lightly wipe pan over with a paper towel and add the soy sauce, Mirin, Sake (or vinegar), brown sugar and garlic. Stir sauces through together, reduce heat and allow to simmer until sauce thickens. Add the chicken and vegetables and stir through the sauce to evenly coat. (If the sauce is too thick for your liking, add a small amount of water, 1 tablespoon at a time, until desired consistency is achieved.)
• Garnish with green onion (or shallot) slices and serve over steamed rice.

Nutrition