Chicken Teriyaki is a crowd pleaser and one of the most well known Japanese dishes. This needs to feature on your weeknight menu!
Prep Time 15 Minutes
Cook Time 15 Minutes
4 boneless skinless chicken thighs
Kikkoman Teriyaki Marinade and Stir Fry Sauce
1/2 white onion, thinly sliced
1 carrot, shredded/julienned
1 cup snow peas, ends trimmed
2 tsp cornflour + 1tbsp water, mixed
To serve: white rice and bean sprouts
1. Dice the chicken thighs, and place them in a bowl. Pour over 1/2 cup of the teriyaki sauce, and marinade for at least 30 minutes.
2. Once marinated, add the chicken to a non stick frying pan over a medium high heat. Cook for 3-5 minutes, then add the sliced onion and carrot. Reduce the pan to a low heat, then cook for a further 5-10 minutes or until the chicken is cooked through and the onion has softened.
3. Add the remainder of the teriyaki sauce, the snow peas and cornflour mixture. Stir well and simmer for a further few minutes or until the sauce has thickened.
4. Serve over cooked rice and sprinkle with fresh bean sprouts.