Ginger teriyaki chicken with stir-fried vegetables
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Catégorie: Poulet Recette typique de: Australie Préparer en: 30 minutes Portions: 4 personnes |  |
| Ingrédients: 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 |
Methode: 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. |