Teriyaki Chicken with Leek and Pepper Stir-Fry

0 made it | 0 reviews | 0 photos

30 minutes
10 minutes
Teriyaki Chicken with Leek and Pepper Stir-Fry


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


  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.


Reviews 0

No public reviews yet! Will you be the first?