Teriyaki Chicken with Leek and Pepper Stir-Fry



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Serves
1
Prep
30 minutes
Cook
10 minutes
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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