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Ginger teriyaki chicken with stir-fried vegetables

Category: Chicken
Typical recipe from: Australia
Ready in: 30 minutes
Servings: 4 people
Ginger teriyaki chicken with stir-fried vegetables
800g chicken thighs, boneless and skinless, sliced
1/3 cup (80ml) teriyaki marinade
2 tablespoons finely grated ginger
1 red capsicum, deseeded
1 carrot, peeled
150g snow peas
1 tablespoon peanut oil
1 cup (50g) snow pea tendrils
1 tablespoon pickled ginger
1 tablespoon toasted sesame seeds
2 teaspoons sesame oil
steamed rice, to serve
Place chicken, teriyaki marinade and ginger together in a non-metallic bowl, mixing until well combined. Allow to stand for 10 minutes.
Finely slice the capsicum, carrot and snow peas.
Heat a medium non-stick frying pan over a medium heat. Add chicken and marinade to pan, cover and cook for 10 minutes. Remove lid, cook for a further 5-10 minutes or until sauce reduces and becomes sticky.
While the teriyaki marinade is reducing, heat oil in a wok over a medium-high heat. Add capsicum, carrot and snow peas; stir-fry for 2-3 minutes. Add snow pea tendrils, pickled ginger, sesame seeds and sesame oil, tossing to combine.
Serve ginger teriyaki chicken and stir-fried vegetables with steamed rice.
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