Teriyaki chicken with vegetables

Teriyaki chicken with vegetables


Be the first to make this!

You can prepare the chicken ahead of time — this will not only increase the flavour, but it means that all you have to do before serving is briefly cook it with vitamin-rich vegetables. If you like, serve with steamed rice.

Zoë Harpham

Serves: 4 

  • 500 g chicken fillets, cut into thick strips
  • 150 g shiitake mushrooms, halved
  • 1 teaspoon grated fresh ginger
  • 200 g snow peas
  • 2¾ cups (200 g) bean sprouts
  • 230 g can sliced bamboo shoots, drained and sliced
  • 1 cup (150 g) frozen peas
  • 2 garlic cloves, crushed
  • 2 tablespoons dry sherry
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons vegetable oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon caster sugar

Preparation:1hour10min  ›  Cook:15min  ›  Ready in:1hour25min 

  1. Combine all the marinade ingredients in a large bowl. Add the chicken strips and gently toss to coat well. Cover and leave to marinate in the refrigerator for about 1 hour or up to 4 hours.
  2. Heat a wok or large, non-stick frying pan over a medium heat until quite hot. Tip in the chicken with the marinade. Cook for about 4 minutes, stirring occasionally. Remove from the heat. Transfer the chicken to a dish using a slotted spoon, leaving the liquid in the pan. Cover the chicken to keep warm.
  3. Return the wok to the heat and add the mushrooms with the grated ginger. Cook for about 2 minutes, stirring frequently.
  4. Add the snow peas and stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute. Stir in the bamboo shoots and peas, cover the wok and cook gently for 2 minutes. Return the chicken to the pan and reheat for 1–2 minutes, if necessary, then serve.


3 portions vegetables

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