Chicken Teriyaki with Stir-Fry Capsicum
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Chicken Teriyaki with Stir-Fry Capsicum

Chicken Teriyaki with Stir-Fry Capsicum

Ingredients

Method

  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp dark soy sauce
  • 100g chicken thigh fillet, skin and bone removed, scored
  • For the Stir-Fry
  • 1 tbsp oil
  • 1 clove of garlic, thinly sliced
  • Small bunch of spring onions, shredded
  • ¼ red capsicum, sliced into strips
  • Preheat the oven to 200C. Mix the sesame oil, soy sauce and honey in a bowl and toss in the chicken. Leave for 10 mins to marinate. When ready, fry the chicken (reserve the marinade) in a hot pan for 3 mins on each side, then transfer to the oven to roast for 5 mins or until cooked through.
  • Heat the oil in a small frying pan and stir-fry the garlic, spring onion and capsicum until softened. Pour in the reserved marinade and bring to a simmer, cooking until thickened. Spoon the vegetables onto a plate and top with the chicken to serve.
10 mins
1 serving

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