Teriyaki Chicken Stir Fry2015-08-31
- Servings : 6
- Cook Time : 15m
- Ready In : 15m
- 1 onion, chopped
- 2 broccoli heads, cut into florets
- 1 tbsp sesame oil
- ￼ 500g chicken breasts, cubed
- 60ml soy sauce
- 60ml + 2 tbsps rice wine
- 2 tbsps rice wine vinegar
- 2 tbsps brown sugar
- ￼ 1 tsp garlic, finely chopped
- ￼ 1 tbsp sesame seeds
Stir fry the onion and broccoli in oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (crunchy or soft). Remove vegetables from pan and set aside.
Add sesame oil into the same pan. Stir fry chicken over medium - high heat, stirring occasionally to prevent burning. When chicken is golden and crispy, add the soy sauce, rice wine, vinegar, brown sugar and garlic. Stir sauces through the chicken, reduce heat and allow chicken to simmer until sauce thickens.
Stir through 2 tablespoons of water, simmer for a further minute or two and remove from the heat.
Add vegetables and sesame seeds, and serve over steamed jasmine rice.