Teriyaki Chicken with Mushrooms & Snow Peas
75ml salt reduced Japanese soy sauce
100ml mirin*
1/2 cup salt reduced chicken stock
600g Tegel Lean & Lite Skinless Thigh Fillets, cut in half
1/4 cup corn flour
2 tbsp oil
2 spring onions, chopped
1 tbsp oil, extra
200g button mushrooms, cut into quarters
100g snow peas, thinly sliced
To prepare the sauce, place all ingredients in a small saucepan. Simmer for 5 minutes or until the sauce has reduced by half and is thick and syrupy.
Place the corn flour on a plate. Toss the chicken in the corn flour to coat evenly, shaking off the excess.
Heat the oil in a frying pan. Add the chicken in batches and cook over medium high heat until it is golden brown and cooked through. Keep warm.
Add the chicken back to the pan with the teriyaki sauce. Simmer for 2 to 3 minutes or until the sauce coats the chicken and the chicken is heated through.
Meanwhile, in another frying pan, heat the extra oil. Add the mushrooms and stir fry over medium high heat for 2 to 3 minutes or until tender. Add the sliced snow peas and cook for a further minute.
Slice the chicken into thick strips before serving with the vegetables and rice. Garnish with the spring onions.
*Mirin is a sweet Japanese cooking wine, available in most supermarkets in the specialty Asian foods section.