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Teriyaki chicken with leek and pepper stir-fry
December 18, 2023
Cuisine
Japanese
Category
AJapan
Cuisines
Ingredients
Ingredients Meat Chicken
Japanese Recipes
Popular Categories
Popular Categories Main Dish
Chicken thighs are more flavourful than breasts and a lot cheaper, perfect if you're solo cooking on a budget.
Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt.
Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt.
Persons
1
Serving Size
1
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Notes
You may not think of honey as a store cupboard ingredient but it is great for helping to get a sweet and sour balance in Asian cooking.
Ingredients
- Ingredients
- For the chicken
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 100g/3½oz chicken thigh meat, scored with a sharp knife
- For the stir-fry
- 1 tbsp olive oil
- 1 garlic clove, thinly sliced
- ¼ leek, sliced into long thin strips
- ¼ red pepper, sliced into long thin strips
Instructions
- Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.
- Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through.
- To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick.
- Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve.
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