Teriyaki Stir-Fry Chicken

Wash the chicken breast, dab dry and cut into thin strips. Peel the garlic and onion, crush the garlic and cut the onion into thin rings. Stir them together with the ginger, 3 tbsp. Teriyaki marinade and 2 tbsp. cornflour. Put the chicken breast fillets in the marinade and leave for at least 15 minutes. In the meantime, mix the remaining 3 tbsp. of Teriyaki marinade and 1 tbsp. cornflour with 250 ml water. Heat up 1 tbsp. oil in a hot wok or frying pan. Add the chicken breast fillets, fry briefly at high heat and remove from the pan. Halve the pepper, wash and dice it. Clean the mushrooms and cut into slices. Wash the mange-tout. Heat up the remaining oil in the same pan, add the vegetables and fry for approx. 5 minutes at high heat, stirring continually. Add the chicken strips and Teriyaki marinade/cornflour mixture. Bring to the boil, stirring continually, and simmer for approx. 1 minute until the sauce thickens. Serve with hot rice.

You can substitute the chicken breast for tender beef fillet or peeled prawns.

Preparation time: 45 mins
Per portion: 1152 kJ / 275 kcal