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Teriyaki chicken stir-fry

Sesame seeds and teriyaki sauce add an irresistibly Asian-style fusion of flavours in this moreish stir fry. Yay! - by Hannah Oakshott
  • 08 Mar 2018
Teriyaki chicken stir-fry
Cook: 20 Minutes - easy - Serves 4 - nut-free - dairy-free - egg-free - pregnancy-safe
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Sesame seeds and teriyaki sauce add an irresistibly Asian-style fusion of flavours in this moreish stir fry. Yay!

Ingredients

2 medium carrots

2 Tbsp vegetable oil

500 g chicken breast strips

1 onion, cut into thin wedges

250 g sugar snap peas, trimmed

⅓ cup teriyaki sauce

1 Tbsp brown sugar

1 Tbsp ginger paste

2 tsp garlic paste

2 tsp sesame seeds, toasted

steamed baby bok choy, to serve

Method

  1. Peel carrots. Cut in half lengthways. Cut carrots diagonally into slices.
  2. Heat 2 tsps of the oil in a large, non-stick wok over a high heat. Add chicken in two batches, adding another 2 tsps oil with second batch. Stir-fry for about 2 to 3 minutes, or until browned and just cooked. Remove.
  3. Heat remaining oil in same, hot wok. Add carrots and onion. Stir-fry over a high heat for about 2 to 3 minutes, or until almost tender. Add peas. Stir-fry a further 1 minute.
  4. Return chicken to wok with combined sauce, sugar and pastes. Stir-fry until sauce is boiling and mixture is hot. Remove from heat. Sprinkle with seeds.
  5. Serve with steamed baby bok choy

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