Teriyaki Chicken Stir Fry with Grilled Scallions
Light and flavourful teriyaki chicken stir fry with charred green onions, bok choy, snow peas and yellow bell peppers.
Ingredients
For the marinade
- 4 tbsp mirin
- 4 tbsp soy sauce I use Kikkoman
- 4 tbsp rice vinegar
- 1 tbsp fresh grated ginger
- 2 cloves pressed garlic
- ½ tsp red chilli flakes
- 1 tbsp honey or 2 tsp sugar
- 1 lime, juice only
For the teriyaki chicken stir fry
- 1 lbs chicken breasts cut into strips
- 2 tbsp vegetable oil
- 4 scallions, cut in half
- 2 bok choy, cut into quarters lengthwise
- 1 small red onion, sliced
- 1 yellow pepper, sliced
- 120g/2cups snow peas
- 2 tsp sesame oil
- 1 tsp corn starch
- 1 tbsp sesame seeds
Instructions
- The night before prepare the marinade by mixing mirin, soy sauce, rice vinegar, fresh grated ginger, pressed garlic, red chilli flakes, honey and the juice of 1 lime in a wide and shallow bowl. Add the chicken strips, mix well, cover with plastic wrap and refrigerate until the next day. Alternatively, you can marinade the chicken for three hours.
- Before starting on the stir fry cut and slice all vegetables and have them ready to go.
- Set a grill pan over high heat or a skillet and char the scallions for 1 minute on each side until you see char marks on it. Watch carefully not to burn delicate scallions. Remove and set aside.
- Heat a large pan or a wok over medium high heat, add the vegetable oil. Take the chicken out of the marinade and brown over medium high heat for 2 minutes on each side. Do it in batches to avoid overcrowding and steaming. (Reserve the marinade, you should have approximately ⅔ cup/175 ml of marinade.) Once chicken is seared but not cooked all the way through, put it in a clean bowl and set aside.
- To the same pan add sliced red onion, bok choy, yellow or red pepper and snow peas and stir fry oven high heat for 3 minutes until vegetables got a bit of colour on them but still crunchy.
- Return chicken to the pan with the reserved marinade and bring to a boil, then add the cornstarch diluted in water and stir until thickened, continue simmering for 5 minutes, then add sesame oil, grilled scallions, stir to combine and take it off the heat. Serve sprinkled with sesame seeds with sticky white rice or noodles.
Nutrition
Calories: 367kcalCarbohydrates: 31gProtein: 34gFat: 14gSaturated Fat: 6gCholesterol: 72mgSodium: 1549mgPotassium: 1710mgFiber: 6gSugar: 15gVitamin A: 19215IUVitamin C: 263.6mgCalcium: 505mgIron: 5.3mg
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