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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box