A quick and easy Japanese Teriyaki chicken recipe perfect for a weeknight dinner. Ready in 30 minutes and packed with authentic Teriyaki flavours.
Ingredients
500g chicken thigh fillets, cut into large pieces
255g Street Kitchen Japanese Teriyaki Chicken kit
2 tablespoons vegetable oil
4 green onions, cut into 4cm pieces
150g sugar snap peas, trimmed
100g snow peas, halved lengthways diagonally
100g baby corn, halved lengthways
Noodles, to serve
Extra thinly sliced green onions, to serve
Method
Place chicken into a bowl. Add ginger & garlic paste and stir until combined
Heat half the oil in a wok or large frying pan over high heat. Cook chicken in batches for 5 minutes or until browned. Add scallion, peas and baby corn. Stir until combined. Add cooking sauce and cook for 2 minutes or until hot
Place noodles onto serving plates. Top with stir fry and extra scallions
Tips & Hints
You can also use frozen Asian vegetable mix if vegetables aren't in season.
