Teriyaki chicken with vegetables
You can prepare the chicken ahead of time ‘ this will not only increase the flavour, but it means that all you have to do before serving is briefly cook it with vitamin-rich vegetables. If you like, serve with steamed rice.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes + 1 hour marinating | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes + 1 hour marinating |
| Cook Time |
| 15minutes |
Ingredients
- 1 lb skinless boneless chicken breasts cut into strips
- 5 oz shiitake mushrooms halved
- 1 tsp fresh ginger grated
- 7 oz snow peas
- 2 3/4 cups bean sprouts
- 1 199ml can bamboo shoots drained
- 1 cup frozen peas
- Teriyaki Marinade
- 2 garlic cloves crushed
- 2 tbsp dry sherry
- 1 tbsp salt-reduced soy sauce
- 1 tbsp sesame oil
- 2 tsp canola oil
- 1 tsp rice vinegar
- 1/2 tsp superfine sugar
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Combine all the marinade ingredients in a large bowl. Add the chicken strips and gently toss to coat well. Cover and leave to marinate in the refrigerator for about 1 hour or up to 4 hours.
- Heat a wok or large, non-stick frying pan over a medium heat until quite hot. Tip in the chicken with the marinade. Cook for about 4 minutes, stirring occasionally. Remove from the heat. Transfer the chicken to a dish using a slotted spoon, leaving the liquid in the pan. Cover the chicken to keep warm.
- Return the wok to the heat and add the mushrooms with the grated ginger. Cook for about 2 minutes, stirring frequently.
- Add the snow peas and stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute. Stir in the bamboo shoots and peas, cover the wok and cook gently for 2 minutes. Return the chicken to the pan and reheat for 1-2 minutes, if necessary, then serve.
Recipe Notes
Each serving: 34 g protein, 14.5 g fat of which 3 g saturates, 13 g carbohydrate, 6.5 g fibre, 336 Calories
