Teriyaki Chicken with Leek and Pepper Stir-Fry
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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
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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