Teriyaki chicken with vegetables | Reader's Digest Australia
You can marinate the chicken ahead of time, and then all you have to do before serving is briefly cook it with the vegetables. If you like, serve with steamed rice to make it a complete meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Wok
- Nonstick skillet
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 500 g (1 lb) skinless, boneless chicken breast fillets, thickly sliced
- 150 g (5 oz) shiitake mushrooms, halved
- 1 teaspoon grated fresh ginger
- 200 g (7 oz) snow peas (mangetout)
- 2¼ cups (200 g) bean sprouts, trimmed
- 1 cup (250 g) sliced canned bamboo shoots
- 1 cup (150 g) frozen peas
- 2 cloves garlic, crushed
- 2 tablespoons dry sherry
- 1 tablespoon salt–reduced soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons vegetable oil
- 1 teaspoon rice vinegar
- ½ teaspoon caster (superfine) sugar
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