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Teriyaki chicken and vegetable stir-fry

This teriyaki chicken and vegetable stir-fry is an easy dish, perfect for busy or lazy days. Serve it with steamed rice or noodles.  You can use ready-made Teriyaki sauce or you can mix your own.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: ASIA
Calories: 1234
Ingredients Method

Ingredients
  

  • For the chicken:
  • 2 chicken breast fillets skin removed
  • 1 clove of garlic minced
  • 2 Tbsp Teriyaki sauce
  • 1 Tbsp Mirin
  • 1 Tbsp toasted sesame oil
  • 1 tsp sesame seeds
  • For the veggies:
  • 1 Tbsp vegetable oil
  • 1 onion
  • 1 red chilli optional
  • 2 cloves of garlic
  • 1 carrot
  • 1 small red bell pepper
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp Mirin
  • ½ Chinese cabbage
  • 100 g green beans
  • 2 handful beansprouts
  • 1 Tbsp Sesame seeds
  • Coriander leaves to serve

Method
 

  1. First, marinate the chicken. Cut the breasts into small long strips, then put them in a bowl. Add the remaining ingredients, combine well then set aside.
  2. While the chicken is resting, prepare the veggies. Peel then slice the onion and garlic. Chop the chilli, if used.
  3. Cut the carrot and bell pepper into small cubes, then thinly slice the cabbage.
  4. Heat a wok, then stir-fry the chicken for 3-5 minutes, add the marinade and cook for another couple of minutes. Remove them to a bowl, including the jus.
  5. Heat the oil in the wok, then stir-fry the onion, chilli and garlic for a couple of minutes, then add the carrot and red pepper bits. Stir-fry for 3 minutes, then add the soy sauce, Mirin and rice vinegar.
  6. Stir, then add some water, the green beans and cabbage. Put a lid on and turn down the heat.
  7. Cook for 5 minutes, then add the beansprouts and cook for 2 more minutes.
  8. When the veggies are tender, put back the chicken and the jus and warm through.
  9. Serve with sesame seeds scattered on top.