Teriyaki chicken with vegetables

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.

Teriyaki chicken with vegetables


  • 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


  1. To make the teriyaki marinade, put all of the ingredients in a large bowl and stir well to combine.
  2. Add the chicken strips and gently toss to coat.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Heat a wok or large non–stick frying pan over medium heat.
  5. Add the chicken and marinade and cook for 4 minutes, stirring occasionally.
  6. Remove the chicken to a plate, reserving the marinade in the wok.
  7. Cover the chicken to keep warm.
  8. Add the mushrooms and ginger to the wok and cook for about 2 minutes over high heat, stirring frequently.
  9. Add the snow peas to the wok and stir–fry for 1 minute, then add the bean sprouts and stir–fry for a further 1 minute.
  10. Stir in the bamboo shoots and peas, cover, and cook gently for 2 minutes.
  11. Return the chicken to the pan and reheat for 1–2 minutes before serving.

Serves 4
Preparation: 10 minutes, plus at least 1 hour marinating
Cooking: 10-12 minutes


Low Fat No Fat Asian Cooking

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