Preparazione

Place chicken, teriyaki marinade and ginger together in a non-metallic bowl, mixing until well combined. Allow to stand for 10 minutes.
Finely slice the capsicum, carrot and snow peas.
Heat a medium non-stick frying pan over a medium heat. Add chicken and marinade to pan, cover and cook for 10 minutes. Remove lid, cook for a further 5-10 minutes or until sauce reduces and becomes sticky.
While the teriyaki marinade is reducing, heat oil in a wok over a medium-high heat. Add capsicum, carrot and snow peas; stir-fry for 2-3 minutes. Add snow pea tendrils, pickled ginger, sesame seeds and sesame oil, tossing to combine.
Serve ginger teriyaki chicken and stir-fried vegetables with steamed rice.

Ingredienti

  • 800g chicken thighs, boneless and skinless, sliced
  • 1/3 cup (80ml) teriyaki marinade
  • 2 tablespoons finely grated ginger
  • 1 red capsicum, deseeded
  • 1 carrot, peeled
  • 150g snow peas
  • 1 tablespoon peanut oil
  • 1 cup (50g) snow pea tendrils
  • 1 tablespoon pickled ginger
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons sesame oil
  • steamed rice, to serve