500 g chicken fat trimmed, thinly sliced
⅓ cup yakitori sauce (80 ml)
2 tsp vegetable oil
1 onion cut into thin wedges
500 g packet tricolour capsicums mix, thinly sliced
¼ bunch fresh coriander leaves to garnish
- Combine chicken and sauce in a large bowl. Refrigerate, covered, for 2 hours, or overnight to marinate.
- Drain chicken, reserving marinade. Heat 1 tsp of the oil in a hot non-stick wok. Stir-fry chicken in three batches, for about 2 to 3 minutes, or until cooked. Remove chicken from heat.
- Heat remaining oil in same wok. Add onion and capsicum, stir-fry for 2 minutes, or until almost tender. Return chicken and reserved marinade to wok. Bring marinade to boil. Stir-fry for 2 minutes.
- Transfer stir-fry to a serving bowl. Garnish with herbs.