Teriyaki chicken with vegetables

Teriyaki chicken with vegetables

NZ Woman's Weekly 10/4/2010

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Make this popular Asian takeaway dish at home with a few simple ingredients and our easy to follow recipe.

Ingredients

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½ cup Soy sauce
½ cup Mirin
1 tsp Ginger
2 tbsp Sugar
1 tbsp Cornflour
2 tbsp Oil
1 Red onion
2 cloves Garlic
1 Carrot
3 Chicken breasts
½ Broccoli
2 Courgettes
½ cup Cashew nuts

Directions

  1. Place soy sauce, mirin, finely grated ginger, sugar and rice wine vinegar in a small saucepan and bring to the boil. Mix cornflour to a paste with a little cold water and add to the sauce, stirring until sauce boils and thickens. Remove pan from the heat.
  2. Heat oil in a large frying pan and cook finely sliced onion, crushed garlic and sliced carrot for 5 minutes until just tender.
  3. Add sliced chicken breast to the pan and cook, stirring regularly until chicken is cooked through.
  4. Add broccoli florets from head of broccoli and sliced courgettes along with 1/4 cup cold water and cook for 2 to 3 minutes more.
  5. Pour over sauce and toss well until vegetables and chicken are well coated.
  6. Serve in bowls tosted cashew nuts.

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