Chick’n’Pea Teriyaki





Serves 1


1 chicken thigh (trimmed of fat) cut into strips
spray oil
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
½ tsp finely grated fresh ginger
¼ fresh chilli, deseeded and thinly sliced
½ clove garlic, peeled and crushed
60g sugar snap peas (remove the stem ends and string from each pod)
finely chopped spring onion and sesame seeds to garnish as required


  1. Mix together the soy sauce, honey, vinegar, ginger, chilli and garlic.
  2. Marinate the chicken in the fridge, in this mixture for as long as possible
  3. Add the spray oil, chicken and sugar snap peas to a medium/hot frying pan and sauté, stirring often until the chicken is golden and cooked through.
  4. Sprinkle the chicken with green onion and sesame seeds (optional)


  5. Serve with a small side of boiled rice for that ‘take away’ vibe ?


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