Teriyaki Chicken Stirfry

Ingredients

500g boneless skinless chicken breast cut into 5cm pieces

3 cups of mixed vegetables such as broccoli, asparagus, red capsicum, mushrooms

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon sesame seeds

Sauce Ingredients:

¼ Cup soy sauce
½ Cup water
2 teaspoons minced garlic
2 teaspoons minced ginger
3 tablespoons of honey
1 teaspoon toasted sesame oil (or olive oil will do)
1 tablespoon + 1 teaspoon cornstarch

Method:

For the sauce:

1. Place the soy sauce, water, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.

2. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:

1. Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until the vegetables have started to brown and soften.

2. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are tender remove them from the pan and set aside.
3. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.

4. Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.

5. Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
6. Garnish with sesame seeds and serve or store in the fridge for meal prep. Serve with rice.

Nutrition Information:

Serves 4
Calories: 298 per serve
Protein: 28.5g
Carbohydrate: 22.5g
Fat: 10g