Sesame Teriyaki Chicken Stir Fry
By OcadoLife
Published on 28 June 2022
A delicious balance of sweet and salty flavours coat the tender chicken thighs and vegetables in this colourful and nutritious dinner. Better still, it's ready in under half an hour, making this a great recipe to add to your weeknight dinner rotation. The meat is marinated quickly in a mix of soy sauce, honey, sesame oil, garlic, ginger and chilli, for an extra layer of flavour. Time and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 4 tbsp of sweet chilli sauce
- 2 tbsp of sesame seeds (optional)
- 500 g of boneless chicken thigh fillets
- 4 tbsp of dark soy sauce
- 2 tbsp of runny honey
- 2 tbsp of toasted sesame oil
- 4 cm of fresh root ginger, grated
- 1 red chilli, deseeded and cut into thin strips
- 1 tbsp of sunflower oil
- 420 g of stir fry vegetables
- 3 cloves of garlic, crushed
Method
Step 1
Open out the chicken thighs and place between two pieces of cling film. Bash gently with a rolling pin to flatten slightly. Cut each thigh into 6 strips and place into a large bowl with the soy sauce, honey, toasted sesame oil, garlic, ginger and chilli.Step 2
Heat the sunflower oil in a wok or large non-stick frying pan. Lift the chicken from the marinade using a slotted spoon (keeping the marinade to one side) and add to the hot oil and stir-fry for 6 mins until starting to caramelise.Step 3
Add the veg and stir-fry for 2-3 mins, checking that the chicken is cooked through. Pour over the reserved marinade and sweet chilli sauce and bubble for 1-2 mins. Serve immediately and sprinkle over the sesame seeds, if using.