T E R Y K A K I C H I C K E N- everyone needs a quick stir fry recipe up their sleeve and this is mine. It works well with beef and salmon but my favourite is chicken. Use thighs as they are far more succulent and full of flavour. I generally serve with rice, mushrooms, broccoli and cucumber ribbons but you could substitute any of your family’s favourite veggies instead... or serve with noodles.
500g boneless chicken thighs, cut into 1-2cm pieces
3 tbsp soya sauce
2 tbsp honey
30g grated fresh ginger (prepped weight)
1 handful broccoli florets
8 chestnut mushrooms, sliced
1 cup rice
1-2 small cucumbers, cut into ribbons
Place the chicken in a bowl with the soy, honey and ginger and marinade for at least 2 hours or overnight.
When ready to make cook the rice according to manufacturers instructions and set aside.
Heat 2 tbsp sunflower oil in a large frying pan or wok and add the chicken (with all the marinade), mushrooms and broccoli. Stir fry for 2-3 minutes and add 2 tbsp boiled water and scrap the wok to make sure the marinade doesn’t burn into the surface but coats the chicken and veg. Stir fry for about 2-3 minutes and repeat. Cook for a final 2-3 minutes until everything is coated and cooked. Remove and serve immediately alongside the rice and cucumber ribbons.
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