Teriyaki Chicken with Leek and Pepper Stir-Fry

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

Directions

1. 
   

   Preheat the oven to 200C/180C Fan/Gas 6.

   
   


2. 
   

   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.

   
   


3. 
   

   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.

   
   


4. 
   

   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.

   
   


5. 
   

   Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve.

   
   

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