A simple and easy stir fry prepared and cooked in minutes with no marinading needed! Crunchy green vegetables and tender crispy chicken stir fried in a beautifully flavoured teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese inspired dish. Better than any teriyaki sauce found in a bottle.
Weight Watchers: 6pp per serve (excluding rice)
Author: Karina - Cafe Delites
1onion,cut into wedges
2broccoli heads.cut into florets
1green capsicum/bell pepper.cut into wedges
1cupsugar snap/snow peas
500g| 1lbs chicken thigh fillets,skinless and boneless, cut into bite sized pieces
1/4cuplight brown sugar
2tablespoonsrice wine vinegaror apple cider vinegar
1teaspooncornstarch(or corn flour) mixed with 2 teaspoons water ONLY if needed
1shallot/green onion stem, sliced to garnish
Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil 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 (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.
In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
Garnish with green onion (or shallot) slices and serve over steamed rice.