- ¼ cup (35g) plain flour
- Salt and pepper
- 750g chicken thigh fillets, fat trimmed, halved
- 1 tablespoon peanut oil
- 1 onion, finely chopped
- 3cm piece ginger, peeled, cut into thin matchsticks
- 175g pkt Celebrate Health Teriyaki Stir Fry Recipe Base
- 1 cup (250ml) salt-reduced chicken stock
- 1 cup (190g) podded frozen edamame, thawed
- 80g baby spinach leaves
- 2 cups steamed rice, to serve
- 2 tablespoons pickled ginger, to serve
- Micro herbs to garnish (optional)
| - Place flour on a large plate and season with salt and pepper. Toss chicken in seasoned flour until lightly coated. Heat oil in a large deep-frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until golden. Transfer to a plate
- Reduce heat to medium heat, add onion and ginger and cook, stirring, for 5 minutes or until softened. Add Celebrate Health Teriyaki Stir-Fry Recipe Base and stock. Simmer for 5-10 minutes or until slightly reduced
- Return chicken to pan with edamame and simmer for 2-3 minutes or until chicken is cooked through and edamame is tender. Stir in spinach until just wilted. Serve chicken on steamed rice, topped with pickled ginger. Garnish with microherbs
|
